This recipe appears in:Skillet Suppers: Mussels in Chorizo and Tomato Broth
Serve with toasted garlicky bread and feel free to add cayenne or red chile flakes to the dish for extra heat.
About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!
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- 1 tablespoon olive oil
- ¼ pound Spanish chorizo, quartered lengthwise and cut into 1/4 to 1/2-inch lengths
- 1 medium red onion, thinly sliced
- 2 medium cloves garlic, thinly sliced
- 1 (28-ounce) can whole peeled tomatoes
- Kosher salt and freshly ground black pepper
- ¼ cup red wine
- 2 pounds mussels, scrubbed and debearded
- Crusty Italian bread, for serving
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chorizo and cook, stirring, until most of the fat is rendered and it begins to crisp on the edges, about 4 minutes. Transfer the chorizo to a bowl and set aside.
Add the onions the skillet, stirring until they begin to soften, 4 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds longer, then add the tomatoes with juices. Gently break up the tomatoes with a wooden spoon or potato masher and bring to a simmer. Season to taste with salt and pepper.
Allow the tomatoes to cook until mostly broken down but before it thickens too much, about 8 minutes. Add the wine and stir to combine, then add the mussels. Cover and cook, occasionally shaking pan gently, until most of the mussels have opened, 2 to 3 minutes. Stir the chorizo back in and discard any mussels that have not opened. Serve with crusty Italian bread.