Spicy Mussels with Chorizo

Spicy Mussels with Chorizo Recipe

I love seafood, and I’ve used that love as a way for me to eat lighter meals with less meat. Today, I made chorizo-flavored mussels. To ensure the dish doesn't turn out too fishy tasting, I used a bit of our homemade Habanero and garlic sauce, anise-flavor liqueur, shallots and salted butter. 

We ate the mussels with a large salad and served yogurt and freshly cut fruit for dessert. This meal was so delicious, I could eat it over and over again for the next few days!


Yields: 4 servings

4 pounds fresh mussels, rinsed and de-bearded
1 tablespoon olive oil
3 ounces beef chorizo sausage, case removed and meat rumbled
2 tablespoons green onions, thinly sliced
2 cloves garlic, finely minced
2 large shallots, thinly sliced
1 cup Pastis (see tips)
½ teaspoon Habanero chile garlic sauce (click on the link for the recipe)
½ teaspoon red chili flakes, optional
1 tablespoon Habanero spicy butter or salted butter, optional
2 tablespoons cilantro, chopped


In a large stock pot, heat the olive oil.  Add the shallots and garlic.  Cook for 4-5 minutes until golden.  Add the chorizo and cook until the sausage dries a little. Transfer to a plate.

In the same pot, add the mussels (remove and discard any opened one). Add the green onions, chile garlic sauce, liquor and 1½ cups water.  Stir well. Bring to a boil.  Cook over high heat for 3-5 minutes. Turn off the heat. Add the chorizo, then add butter, red chili flakes (if used) and cilantro. Let stand for 5 minutes. The mussels should open; discard any that do not. Cover the pot with a lid until ready to serve. The liquid should be reduced by half.


 For more flavor, you could finish the dish with  ½ cup heavy cream and serve the mussels with garlic bread to soak up the sauce.

Pastis is a liqueur that has a sweet taste and licorice aroma. You can find it at specialty stores such as BevMo!. You could replace it with dry white wine or simply use water.

If the dish is too spicy for your palate, you could use tomato paste and paprika.

Published By: Jacqueline Pham on May 8, 2012.


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