Recipe For Spicy Mussels with Chorizo


I love seafood, and I’ve used that love as a way for me to eat lighter meals with less meat. Today, I made chorizo-flavored mussels. To ensure the dish doesn’t turn out too fishy tasting, I used a bit of our homemade Habanero and garlic sauce, anise-flavor liqueur, shallots and salted butter.

We ate the mussels with a large salad and served yogurt and freshly cut fruit for dessert. This meal was so delicious, I could eat it over and over again for the next few days!

1. Info for Spicy Mussels with Chorizo

  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Servings: 4
  • Calories: 2000 Kcal

2. Ingredients for Spicy Mussels with Chorizo

  • 4 pounds fresh mussels, rinsed and de-bearded
  • 1 tablespoon olive oil
  • 3 ounces beef chorizo sausage, case removed and meat rumbled
  • 2 tablespoons green onions, thinly sliced
  • 2 cloves garlic, finely minced
  • 2 large shallots, thinly sliced
  • 1 cup Pastis (see tips)
  • ½ teaspoon Habanero chile garlic sauce
  • ½ teaspoon red chili flakes, optional
  • 1 tablespoon Habanero spicy butter or salted butter, optional
  • 2 tablespoons cilantro, chopped

3. Directions:

  1. In a large stock pot, heat the olive oil.  Add the shallots and garlic.  Cook for 4-5 minutes until golden.  Add the chorizo and cook until the sausage dries a little. Transfer to a plate.
  2. In the same pot, add the mussels (remove and discard any opened one). Add the green onions, chile garlic sauce, liquor and 1½ cups water.  Stir well. Bring to a boil.  Cook over high heat for 3-5 minutes. Turn off the heat. Add the chorizo, then add butter, red chili flakes (if used) and cilantro. Let stand for 5 minutes. The mussels should open; discard any that do not. Cover the pot with a lid until ready to serve. The liquid should be reduced by half.

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