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    • Mussels with Chorizo and Paprika

    Mark Sharron
    Easy
    30 minutes
    02-Apr
    Mussels with Chorizo and Paprika is a classic dish that will surely please the whole family. This recipe combines the smoky flavours of chorizo sausage and paprika with the briny sweetness of mussels for an unforgettable meal. The dish is easy to prepare and only takes a few minutes to cook, making it a great choice for a weeknight dinner. It's also a great way to get your daily dose of healthy protein and essential vitamins and minerals.   
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    Ingredients

    • 2 lbs. mussels, scrubbed and debearded
    • 1/4 lb. chorizo sausage, diced
    • 1/2 cup white wine
    • 1/2 cup diced onion
    • 2 cloves garlic, minced
    • 1 tablespoon smoked paprika
    • 1/4 teaspoon red pepper flakes
    • 1/4 cup chopped fresh parsley
    • 1 tablespoon olive oil
    • Salt and pepper, to taste

    Method

    • Mussels with Chorizo and Paprika – Step by Step Method
    • Inspect mussels, discard any open or damaged ones that do not close when tapped
    • Rinse mussels thoroughly under cold water to remove any sand or grit
    • Scrub shells and remove beards from each mussel
    • Dice chorizo sausage into small, even pieces
    • Dice onion into small, uniform cubes
    • Mince garlic cloves finely
    • Chop fresh parsley and set aside for garnish
    • Heat olive oil in a large, deep pan or Dutch oven over medium heat
    • Add chorizo to the pan and sauté until it releases its oil and begins to brown, about 2-3 minutes
    • Add diced onion to the chorizo and continue to cook until onion is soft and translucent, about 3 minutes
    • Add minced garlic and stir for 30 seconds until fragrant
    • Sprinkle smoked paprika and red pepper flakes into the pan, stirring to combine and bloom the spices
    • Pour in white wine and bring mixture to a simmer, scraping up any browned bits from the bottom
    • Taste the cooking base and season with salt and pepper as needed
    • Increase heat to medium-high and add cleaned mussels to the pan in a single layer, then immediately cover with a lid
    • Steam mussels until they open, about 4-6 minutes, shaking the pan gently once or twice to redistribute
    • Remove lid, discard any mussels that have not opened
    • Stir mussels gently with the chorizo and broth to coat evenly
    • Divide mussels and sauce among serving bowls
    • Garnish generously with chopped parsley
    • Serve immediately with lemon wedges or crusty bread if desired
    • Plate in wide, shallow bowls for the best presentation of broth, chorizo, and mussels