Steamed Mussels with Chorizo and White Wine

posted: 06/30/10

Take Home Chef, Episode 116: Kimberly's Menu


  • 1 pound/450 g Mexican-style chorizo sausages
  • 4 shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 6 pounds/2.8 kg black mussels, debearded and scrubbed
  • 1 cup/225 ml dry white wine
  • 3 tablespoons/about 5 g finely chopped fresh cilantro
  • 6 tablespoons/85 g butter, chopped
  • Additional finely chopped fresh cilantro, for garnish
  • 1 baguette, torn into large pieces


  1. If the chorizo is available in a natural casing, cook the chorizo sausages whole in the casing. If the chorizo sausage is only available in a plastic casing, remove the chorizo from the casing before using it.
  2. Place a large wide pot over a medium heat. If using whole sausages, pierce them with a skewer (this will help prevent the sausages from bursting open).
  3. Once the pot is hot, add the whole chorizo sausages (or crumble the chorizo sausage without the casing) to the hot pot and cook for about 8 minutes or until it is cooked through. If using chorizo sausage without the casing, the sausage will be crumbly.
  4. Using tongs or a slotted spoon, transfer the chorizo to a paper towel-lined plate to absorb the excess oil. Discard the excess oil from the pot. Cut the whole chorizo sausages crosswise into slices.
  5. Return the pot to the heat. Add the shallots and garlic and saut? for about 2 minutes or until fragrant. Add the mussels and toss quickly to coat. Add the wine. Cover and cook over medium-high heat for about 3 minutes or until the mussels begin to open. Discard any mussels that do not open.
  6. Return the cooked chorizo to the pot. Add 3 tablespoons/about 5 g of cilantro and toss to combine. Using a slotted spoon, transfer the mussels and sausages to a warm large serving bowl. Cover to keep warm.
  7. Skim the excess oil off the top of the juices remaining in the pot, if necessary. Boil the juices for 1 minute. Whisk in the butter. Pour the sauce over the mussels. Sprinkle with the additional cilantro and serve immediately with the baguette pieces.
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