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One-Pot Steamed Mussels with Chorizo
Sliced Spanish chorizo renders its paprika-stained fat into the pot, then onion, celery, and garlic go in until soft. A can of diced tomatoes and three-quarters of a cup of dry white wine build the broth before two pounds of fresh mussels drop in and steam covered for five to seven minutes — discard any that don't open. Smoked paprika deepens the whole base. Chopped parsley goes in at the end. Serve with bread to soak up the broth. Four portions, 35 minutes.
Equipment
- Dutch oven
- Stovetop
Ingredients
- 2 pounds fresh mussels
- 2 tablespoons extra-virgin olive oil
- 1 small onion (any type), chopped
- 2 celery stalks, finely chopped
- 2 (4-ounce) links Spanish chorizo sausage or kielbasa, cut into ¼-inch slices
- 2 garlic cloves, minced
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- 1 (15-ounce) can diced tomatoes
- ¾ cup dry white wine, such as chardonnay or pinot grigio, or Veggie Scraps Broth ( page 120 )
- 1 cup chopped fresh parsley or cilantro, leaves and stems
Instructions
- 1Place the mussels in a large colander in the sink and rinse them thoroughly under cold running water. Scrub the exterior of each shell with a stiff brush to remove any sand or debris.
- 2Inspect the mussels to ensure all shells are tightly closed. Tap any open ones to see if they shut, and throw away any that remain open or have cracked shells. Dead mussels won't close and aren't safe to cook.
- 3Warm the olive oil in a large Dutch oven or stockpot over medium heat. Stir in the chopped onion and celery, cooking for about 5 minutes until softened.
- 4Stir in the sliced chorizo, minced garlic, smoked paprika, and black pepper. Cook for 6 to 8 minutes until the sausage develops browned spots.
- 5Pour in the diced tomatoes with their juices and the white wine. Add the mussels, cover the pot, and steam for 3 to 5 minutes until the shells open, shaking the pot gently a couple of times.
- 6Remove the lid and discard any mussels that didn't open. Garnish the pot with fresh parsley and ladle the seafood and broth into individual serving bowls.
Nutrition
257kcal
Calories
9g
Protein
18g
Fat
3g
Fiber
427mg
Sodium
30mg
Cholesterol
Notes
- Prep: Nearly all mussels from seafood counters come debearded. If you see hair-like fibers attached to the shell, simply pull off the beard before cooking.
- Storage: Remove the meat from the shells of any leftover mussels, submerge them in the remaining broth, and store in an airtight container in the fridge for up to 24 hours.
- Serving: Set out an empty bowl on the dining table to collect the discarded shells as you eat.
- Zero Waste: Instead of tossing mussel shells, you can compost them or freeze them to use later for making homemade seafood stock.
Recipe Details
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