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    • Mussels and Chorizo in Tomato Broth

    Mussels and Chorizo in Tomato Broth

    Mark Sharron
    Easy
    30 minutes
    02-Apr

    Mussels and Chorizo in Tomato Broth is a delicious and hearty dish that will satisfy any appetite. This easy-to-make dish is packed with flavour and is perfect for a weeknight meal or a special occasion. The combination of chorizo, tomatoes, and mussels creates a flavorful broth that is sure to please. Adding herbs and spices adds a kick of flavour that will have your guests asking for seconds. This dish is sure to become a family favourite!

     

     

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    Ingredients

    • 1/2 pound chorizo, diced
    • 2 tablespoons olive oil
    • 1 onion, diced
    • 3 cloves garlic, minced
    • 1 red bell pepper, diced
    • 1 teaspoon smoked paprika
    • 1 teaspoon dried oregano
    • 1/2 teaspoon crushed red pepper flakes
    • 1 (14.5-ounce) can diced tomatoes
    • 1/2 cup dry white wine
    • 2 pounds mussels, scrubbed and debearded
    • 1/4 cup chopped fresh parsley
    • 1/4 cup chopped fresh basil
    • Salt and freshly ground black pepper, to taste
    • Crusty bread, for serving

    Method

    • Step-by-step Method for Mussels and Chorizo in Tomato Broth
    • Thoroughly scrub and debeard 2 pounds of mussels under cold running water
    • Check all mussels and discard any that are cracked or open and won't close when tapped
    • Dice 1/2 pound chorizo into small cubes
    • Peel and finely dice 1 onion
    • Mince 3 cloves of garlic
    • Dice 1 red bell pepper
    • Chop 1/4 cup fresh parsley and 1/4 cup fresh basil, keep separate for garnish
    • Heat 2 tablespoons olive oil in a large wide pot over medium heat
    • Add diced chorizo and sauté until browned and it releases its oils, about 3–4 minutes
    • Remove chorizo with slotted spoon and set aside, leaving oil in the pot
    • Add the diced onion and red bell pepper to the pot and sauté until softened, about 4–5 minutes
    • Add the minced garlic and sauté for 1 minute until fragrant
    • Stir in 1 teaspoon smoked paprika, 1 teaspoon dried oregano, and 1/2 teaspoon crushed red pepper flakes, and cook for 30 seconds
    • Add the browned chorizo back into the pot
    • Pour in the 14.5-ounce can of diced tomatoes (with juices) and 1/2 cup dry white wine
    • Bring to a simmer and cook for 6–8 minutes to allow flavors to meld
    • Taste and adjust seasoning with salt and freshly ground black pepper as needed
    • Increase heat to high, add all the mussels to the pot, and cover with a tight lid
    • Steam mussels for 4–6 minutes, shaking occasionally, until all mussels have opened
    • Discard any mussels that remain closed after cooking
    • Remove the pot from heat, sprinkle chopped fresh parsley and basil over the finished dish
    • Ladle mussels, chorizo, and tomato broth into shallow bowls
    • Serve immediately with slices of crusty bread for soaking up the broth