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Rioja steamed mussels with chorizo

Makes 4 servings


  • 1 pound fresh chorizo, crumbled
  • 1 pound large yellow onion, sliced
  • 1 pound bottle rioja or other dry red wine
  • 2 pound black mussels, cleaned and debearded
  • 1/2 cup coarsely chopped curly parsley


Baking Directions:

Put the chorizo in a large heavy pot with a lid over medium-high heat.

Cook until fat is rendered and meat is browned, about 10 minutes.

Remove the meat with a slotted spoon and reserve.

Add the onions to the pot and cook until softened, 6-8 minutes.

Add the chorizo back to the pan, pour in the wine and bring to a boil.

Drop in the mussels, cover and cook until mussels have opened, 4-5 minutes.

Remove the lid and discard any mussels that have not opened.

Season with pepper, add the parsley and stir very well until mixed and mussels are coated in wine and onions.

Serve immediately.

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