steamed mussels with tomato and chorizo broth.jpg

Steamed Mussels with tomato and chorizo broth

This one-pot dinner is simple: sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.

How long will it take?

25 minutes

What’s the serving size?

Serves 4

What do I need?

  • 60g chorizo, casing removed, thinly sliced
  • 2 tablespoons olive oil, plus more for drizzling
  • 3 garlic cloves, crushed
  • 1 teaspoon fennel seeds, crushed
  • 275g cherry tomatoes, halved
  • ¾ cup dry white wine
  • Freshly ground black pepper
  • 1.8kg mussels, scrubbed, de-bearded
  • 4 slices thick country-style bread, toasted
  • 2 tablespoons chopped fresh tarragon or parsley

How do I make it?

  1. Heat chorizo and 2 Tbsp. oil in a large heavy pot over medium heat, stirring occasionally, until chorizo begins to brown and crisp, about 4 minutes.
  2. Add garlic and fennel seeds and cook, stirring, until fragrant, about 1 minute.
  3. Add tomatoes and wine and bring to a simmer; season with pepper. Cook until reduced by three-quarters, 6–8 minutes.
  4. Add mussels. Cover and cook, stirring occasionally, until mussels open, 6–8 minutes. Discard any mussels that don’t open.
  5. Drizzle toast with oil.
  6. Serve mussels topped with tarragon with toast alongside.

Recipe by Chris Morocco

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