Mussels Steamed With Chorizo Sausage

Recipe from Anthony Bourdain

Adapted by Enid Nemy

Total Time
30 minutes
Rating
4(22)
Notes
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Ingredients

Yield:4 servings
  • 1teaspoon olive oil
  • 2links chorizo sausage, diced
  • 2large cloves garlic, peeled and thinly sliced
  • 1leek, white part only, julienned and rinsed well
  • 2pounds mussels, cleaned and debearded
  • 1pinch chopped fresh thyme
  • 1pinch chopped fresh oregano
  • 2plum tomatoes, seeded and diced
  • ½cup white wine
  • ½cup fish stock, lobster stock or clam juice
  • 2tablespoons unsalted butter
  • 1teaspoon finely chopped fresh parsley
  • Crushed black peppercorns, to taste
  • Kosher salt, to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

402 calories; 20 grams fat; 7 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 34 grams protein; 1083 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In large, deep sauté pan or casserole (5 quarts or larger), warm olive oil over medium heat and add chorizo, garlic and leek. Sauté until leek is transparent and soft, about 5 minutes. Add mussels, thyme, oregano and tomatoes. Stir well.

  2. Step 2

    Add wine and stock to sauté pan. Cover, and cook over medium heat until the mussels open, 6 to 8 minutes. Uncover pan, and simmer for a few minutes to reduce liquid by half. Add butter, and stir quickly with a fork to emulsify it into the sauce.

  3. Step 3

    Transfer contents of pan to a large serving bowl. Sprinkle with parsley and crushed peppercorns, and salt to taste. Serve with thick slices of toasted garlic bread.

Ratings

4 out of 5
22 user ratings
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Cooking Notes

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ron

Great dish! Substituted shallots for leeks, because I had them. This will definitely be in rotation.

Brigham

This was a longtime favorite standby for my parents, and I made it again for my father. I used smoked chorizo and a small can of diced tomatoes (drained). It was as tasty and full as I remember, a substantial meal with just some bread. But it was very peppery, too much so for my father. I’m not sure if they used a different sausage or if his tolerance for spiciness has declined, but I am going to experiment with a different sausage.

Shami

This is truly a simple but delicious recipe for mussels. My sons love it. Make sure you have some baguette slices on the side to soak up the delicious sauce. I’ve left out the butter and used chicken chorizo if I was trying to keep the fat content down, and it was just at tasty.

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Credits

From Anthony Bourdain, Sullivan's

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