Smoky Spanish mussels


  • Prep Time10 mins
  • Total Time20 mins
  • Makes4 Servings
Smoky Spanish mussels
Chatelaine Triple Tested


  • 1 tsp olive oil

  • 1 cured chorizo sausage, cut into small cubes, about 1 cup

  • 1 1/2 cups dry white wine

  • 2 kg mussels


  • Heat a large pot over medium-high. Add oil, then chorizo. Cook chorizo until brown, 2 to 3 min.

  • Add wine and boil 1 min. Stir in mussels. Cook, covered, until mussels have opened, 8 to 10 min. Discard any closed mussels. Serve mussels and broth in warmed bowls.

Prep tip

Scrub mussels under cold running water. Remove any net-like little 'beards.' Before cooking, discard any mussels that are open. After cooking, if any mussels remain closed, discard those as well.

Nutrition (per serving)

Calories 348, Protein 27g, Carbohydrates 7g, Fat 19g, Sodium 744mg.

Serve with a side of polenta fries.