This delightfully easy chorizo mussels dish with Arborio rice is the perfect lunch or dinner, no matter the time of year! This is a nice, light meal with tons of flavor that the whole family can enjoy.
Chorizo & Mussels Recipe
Chorizo Mussels is a dish that typically consists of fresh mussels cooked with Spanish chorizo sausage in a flavorful tomato-based sauce. Chorizo is a type of spicy pork sausage that is commonly used in Spanish and Mexican cuisine, and it adds a rich, smoky flavor to the mussels.
Chorizo mussels is often served as an appetizer or main course and is usually accompanied by crusty bread to soak up the flavorful sauce. It's a delicious and satisfying dish that's popular in Spanish and Portuguese cuisine.
Cook up your mussels when your rice is almost ready, as they won't take long at all...then serve up everything together! Yum!
To Cook Your Chorizo with Tomatoes and Rice...
In a large skillet or frying pan, melt the first 1 tablespoon portion of butter over medium heat then add the minced garlic and cook for 1-2 minutes until lightly golden in color. Add the Arborio rice and cook for an additional 1-2 minutes.
Heat the chicken broth in a medium saucepan, at medium heat. Add a ½ cup initially to the Arborio rice and garlic in your skillet or frying pan. Cook for 2-3 minutes and let the rice absorb the first of the broth before adding the soft pork chorizo and the fire-roasted diced tomatoes.
Cook the chorizo, while the pan is fairly dry for 2-3 minutes before adding more broth by the ladleful until all of the broth, has been added and the rice is a bit brothy (unlike risotto that the Arborio rice is frequently used). When the Arborio has reached a nice al dente texture, add the last tablespoon portion of butter and the liquid from cooking the mussels.
To Cook the Mussels...
In a separate medium skillet or frying pan, melt 1 tablespoon of butter over medium heat and add the cleaned mussels. Squeeze the juice from 1 lemon into the pan, add the dill weed, and allow the mussels to cook until they are all open (make sure any broken mussels have already been discarded, as well as any that do not open during the cooking process).
Serve the Chorizo with Tomatoes and Rice in bowls, with the mussels divided between your portions. Serve with a lemon wedge (or two). Garnish with additional dill weed, if desired. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Choose fresh mussels: Fresh mussels are key to this dish, so make sure you buy them from a reputable fishmonger or seafood market. Look for mussels that are tightly closed and have a clean, shiny exterior.
- Prepare the mussels properly: Before cooking the mussels, rinse them thoroughly in cold water and remove any beards or barnacles. Discard any mussels that are cracked, open, or do not close when tapped.
- Use good quality chorizo: Choose a good quality chorizo sausage that is spicy and flavorful. Spanish chorizo is traditional for this dish, but other types of cured sausage can also be used.
- Cook the chorizo first: Chorizo needs to be cooked first to release its oils and flavor. Cook the chorizo in a separate pan until it's browned and crispy.
- Build the flavors: Add onions and garlic to the pan after cooking the chorizo. Cook them until softened before adding the tomato sauce and white wine. This helps to build the depth of flavor in the sauce.
- Don't overcook the mussels: Mussels cook quickly and should be removed from the heat as soon as they open. Overcooked mussels can become tough and rubbery.
- Serve with crusty bread: Serve the Chorizo Mussels with crusty bread to soak up the flavorful sauce. It's also a good idea to provide an empty bowl for the discarded shells.
Other Amazing Recipes
- Red Lobster Cheddar Bay Biscuits
- Tater Tot Casserole
- Smoked Beef Ribs
- Butterfly Stuffed Pork Chops
- Smoked Shrimp Meatballs
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!
📖 Recipe Card
Chorizo Mussels
Ingredients
Chorizo with Tomatoes and Rice
- 2 tablespoon butter (divided, 2 1 tablespoon portions)
- 2 cloves garlic (minced)
- 1 ½ cups Arborio rice
- 2 cups chicken broth
- 1 tablespoon fennel seeds
- 10 oz pork chorizo (soft chorizo, we used Cacique brand)
- 14.5 oz fire roasted diced tomatoes (do not drain off excess liquid)
- juice from cooking the mussels
Mussels
- 1 lbs mussels (fresh or frozen, cleaned)
- 1 tablespoon butter
- juice from 1 lemon (plus a ¼ lemon with each serving)
- 4 sprigs sprigs dill weed (more for garnish, if desired)
(Note: 2x or 3x only changes the ingredient list)
Instructions
Chorizo with Tomatoes and Rice
- In a large skillet or frying pan, melt the first 1 tablespoon portion of butter over medium heat then add the minced garlic and cook for 1-2 minutes until lightly golden in color. Add the Arborio rice and cook for an additional 1-2 minutes.
- Heat the chicken broth in a medium saucepan, at medium heat. Add a ½ cup initially to the Arborio rice and garlic in your skillet or frying pan. Cook for 2-3 minutes and let the rice absorb the first of the broth before adding the soft pork chorizo and the fire roasted diced tomatoes.
- Cook the chorizo, while the pan is fairly dry for 2-3 minutes before adding more broth by the ladleful until all of the broth, has been added and the rice is a bit brothy (unlike risotto that the Arborio rice is frequently used). When the Arborio has reached a nice al dente texture, add the last tablespoon portion of butter and the liquid from cooking the mussels.
Mussels
- In a separate medium skillet or frying pan, melt 1 tablespoon of butter over medium heat and add the cleaned mussels. Squeeze the juice from 1 lemon into the pan, add the dill weed, and allow the mussels to cook until they are all open (make sure any broken mussels have already been discarded, as well as any that do not open during the cooking process).
- Serve the Chorizo with Tomatoes and Rice in bowls, with the mussels divided between your portions. Serve with a lemon wedge (or two). Garnish with additional dill weed, if desired.
Nutrition
Comments
No Comments