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  • Serves 6
  • 20 mins prep
  • 30 mins cook

Chorizo and mussels

Chorizo and Mussels

Chorizo and mussels, mussel recipe, brought to you by recipes+


Chorizo and mussels

  • 1 1/2 kg small black mussels
  • 2 tbsp vegetable or olive oil
  • 1 small brown onion, finely chopped
  • 1 clove garlic, crushed
  • 1 cured chorizo sausage, thinly sliced
  • 1 tbsp tomato paste
  • 1/2 cup water
  • 1 small chicken stock cube
  • 400 g can diced tomatoes
  • 2 tbsp small flatleaf parsley leaves


Chorizo and mussels

  1. Scrub mussels and remove beards.
  2. Heat oil in a large, deep saucepan over moderate heat. Add onion and garlic; cook, stirring, 5 minutes, or until soft.
  3. Add chorizo; cook, stirring, 5 minutes, or until crisp. Add tomato paste; cook, stirring, 1 minute, or until fragrant.
  4. Add water, crumbled stock cube and tomatoes; bring to the boil. Reduce heat; simmer, uncovered, 10 minutes, or until thickened slightly. Season.
  5. Add mussels to pan. Cover; cook, shaking pan occasionally, 5 minutes, or until mussel shells open. Serve sprinkled with parsley.


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