Mussels & Chorizo

Mussels & Chorizo
For me Mondays are hard. Well, they probably are for most of us. You just came off your couple of days off, put in full time where you work and now you are responsible for dinner. Ughhhh. I try and keep things light on Mondays like doing a simple salad with some protein. Easy, quick and light clean up.
This week though I decided to try a recipe that I saw on tv this weekend with some tweaks. Mussels and Chorizo in a creamy white wine sauce. Talk about delicious! This meal was inexpensive (we live in Florida and seafood can be gotten for cheap) AND it was quick to prepare. The BF headed out to our local fisherman and was able to get our mussles for $4.99 a dozen! Add in some shrimp for shrimp cocktails and we were good to go.
This mussel recipe started out as one of the 5 ingredients or less that they like to show how easy it is to cook week night. I on the other hand have to make my adjustments to it. The basics of it was white wine, cream, spanish chorizo, and cilantro (S&P arent counted as ingredients). My swaps and additions made the dish our own. Swap the cilantro for fresh parsley from the garden and add some red pepper flakes.
I didn’t adjust any of the original seasoning amounts but after cooking this I would make a few changes. Reduce the cream by half, amp up the salt and pepper, add in some fresh garlic and some sweet onion that is sauteed. The original recipe was decadent and creamy but didnt pack the flavor punch that we are used. I have written down my changes for your to try.

Good Luck and let us know how your’s came out!

Mussels and Chorizo

Mussels & Chorizo

Yield: 2 people
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Fresh mussels and chorizo in a creamy white wine sauce


  • 2 pounds of cleaned mussels
  • 8 oz Portuguese chorizo
  • 1/4 cup diced sweet onion
  • 1 1/2 cups white wine
  • 1/2 cup heavy cream
  • 1 teaspoon red chili flake
  • chopped fresh parsley for garnish
  • 1/2 tsp kosher salt
  • 1/4 tsp fresh cracked pepper
  • 2 tbsp olive oil


  1. Rinse and soak your mussels in a large bowl with a bit of cornmeal to remove and gritty sand
  2. Dice your chorizo in medium size chunks
  3. Add olive oil to medium heat pan
  4. Add chorizo and cook till its starts to get crisps bits
  5. Add onions and sautee till softened
  6. Add garlic and saute till fragrant but not browned
  7. Add white wine and scrape up any brown bits. Simmer for 3 minutes
  8. Add in salt, pepper, red pepper flakes
  9. Add heavy cream
  10. Add mussels and cover, simmer till mussels open, 5-8 minutes


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