Steamed Mussels With Tomatoes and Chorizo

No chorizo in the house so used about half a pound of bacon instead. Added garlic, shallots and a can of Rotel along with a good slug of white wine. Delicious!

Added some white beans for some added texture. Delicious.

This turned out fantastic. Used about a half pound of ground chorizo to two pounds mussels, and it had enough kick on its own that more chili flakes weren’t really necessary (this will depend on your chorizo, so adjust accordingly). Shallots would do nicely here and I’ll likely use them next time in place of garlic. Chopped a fair bit of parsley but was so hungry I forgot to garnish with it—whoops!

please don't eat mussel's you've pried open unless you cook them after you pry them open. Been there, done that, it wasn't pretty.

Used linguiça (no chorizo on hand) and a bottle of pilsner beer instead of wine. A dose of red pepper flakes. Very good. Would be better w/ a more robust beer.

to two pounds of mussels, i used a third of a pound of raw chorizo and sauteed until crisp, three quarters of a cup of white bordeaux, c. three quarters cup of finely diced tomatoes from the garden, four cloves finely chopped garlic, and served with crostini rounds brushed with olive oil and lightly salted. vorzüglich!

Added shallot, half a jalapeño, a little saffron infused chicken broth and 2 TBL French butter.

Great! I used 1/4 lb. of mild Italian sausage, otherwise prepared as suggested. A 2-lb. bag of mussels and some garlic toast were more than enough for a meal for two people.

Easy and delicious. i added a can of good quality chopped tomatoes along with the cherry tomatoes for more sauce. I will be making this again.

I bet this recipe would work really well with clams too.

yes, but, once you've cooked everything, ALL the mussels will be dead. in a good way. you know, because you've cooked them. *before* you cook them, toss any that have broken shells or are open and don't close when you tap on em. those are dead in the bad way. if you have some that are closed when the rest have opened during cooking, leave those in the pot-they might just need a few extra mins. if they're still closed, pry them open and eat them. sometimes they're stubborn or they got frozen-nbd.

Solid, classic approach. Definitely add a lot of butter and you're good to go.

Great series. I love fresh mussels and often grab a bag. I doubt I have cooked the same recipe for decades. Mussels just require moisture and heat and lend themselves to an almost infinite variety of improvised recipes.