Steamed Mussels Recipe with Chorizo White Wine Broth
Servings: 4
Calories: 542kcal
Succulent steamed Mussels in a savory butter, chorizo wine sauce. It's SO good, it's slurp-worthy. Crusty bread for sopping up broth is a must!
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Equipment
Ingredients
- 4 links chorizo or andouille sausage , cut into disks
- 4 tablespoons unsalted butter
- 1/2 onion , thinly sliced
- 1/2 green bell pepper , thinly sliced
- 1/2 red bell pepper , thinly sliced
- 4 garlic cloves , thinly sliced
- 1 cup white wine or sparkling wine
- 1/2 cup water
- 1/2 teaspoon coarse kosher salt
- 1/2 teaspoon ground black pepper
- 1 pinch saffron
- 1/2 cup grape tomatoes
- 2 pounds PEI mussels , scrubbed and soaked
- crusty bread for serving, optional
Instructions
- Heat a large skillet or cast iron pan over medium-high heat. Sear the sliced 4 links chorizo or andouille sausage until nicely browned and fragrant on both sides. Remove and set aside.
- In a large pot or Dutch oven, combine, melt the 4 tablespoons unsalted butter and soften the sliced 1/2 onion, sliced 1/2 green bell pepper, and sliced 1/2 red bell pepper for 3-4 minutes. Add the sliced 4 garlic cloves, cook for 1-2 minutes.
- Pour in the 1 cup white wine or sparkling wine, 1/2 cup water, 1/2 teaspoon coarse kosher salt, 1/2 teaspoon ground black pepper, and 1 pinch saffron. Simmer until the saffron starts to dissolve and liquid simmers lightly.
- Add the halved (if big) 1/2 cup grape tomatoes and 2 pounds PEI mussels. Cover and steam for 4-5 minutes or until mussels open.
- Transfer to the mussels and broth to a large bowl for serving, spoon the sauce over the mussels as you transfer. Serve with fresh bread slices.
- If you've tried this recipe, come back and let us know in the comment or star ratings!
Video
Nutrition
Calories: 542kcal | Carbohydrates: 11g | Protein: 53g | Fat: 17g | Saturated Fat: 23g | Cholesterol: 194mg | Sodium: 3526mg | Potassium: 687mg | Sugar: 2g | Vitamin A: 1770IU | Vitamin C: 46.8mg | Calcium: 62mg | Iron: 11mg
