These flavor packed Chorizo and Tomato Steamed Mussels are a delicious one pot dinner that comes together in less than 30 minutes!
For the best results be sure to use Pure Flavor Cloud 9® Bite Sized Fruity Tomatoes!
Considering how impressive a serving up a bit pot of steaming hot mussels is this recipe is surprisingly simple to make. This one pot mussels recipe makes the most of a few quality ingredients to create a deliciously fancy meal that takes less than half an hour to prepare. Serve it with warm crusty bread to soak up all the delicious juices and you will be in seafood heaven!
For the best results be sure to use Pure Flavor Cloud 9® Bite Sized Fruity Tomatoes. They give the perfect pop of sweet tomato flavor to every bite!
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More seafood recipes you will love.
- Large Dutch oven or pot with a lid. I love my Le Creuset Dutch Oven!
- Cutting board and sharp knife
- Garlic press (optional): You can do this by hand by finely mincing your garlic and then crushing it with the back of knife. Or you can use this fabulous Oxo Good Grips Garlic Press.
- Spanish chorizo: Spanish chorizo differs slightly from some of the other chorizos you might find in the grocery store. It is a dried cured pork sausage that is already cooked and ready to eat. This differs from Mexican style chorizo with is typically a fresh sausage that will need to be cooked through.
- Shallot: Feel free to substitute with a small mild onion if preferred.
- Garlic cloves: I highly recommend using fresh crushed garlic (rather than the minced squeezy bottle garlic) for this recipe. It makes a big difference in flavor.
- Bite-size tomatoes: For the best results be sure to use Pure Flavor Cloud 9® Bite Sized Fruity Tomatoes. They give the perfect pop of sweet tomato flavor to every bite!
- Red pepper flakes: Feel free to omit for a milder dish, or add more to crank up the heat.
- White wine: Any dry white wine that you enjoy drinking will work.
- Mussels: Ideally you will want to use fresh mussels that have been scrubbed clean and de-bearded.
- Salt & pepper
- Parsley (optional): I like serving this dish topped with fresh chopped parsley.
Fresh mussels should not smell overly fishy and the shells should be closed tightly. If any shells are open press it closed. If it doesn’t stay closed the mussel is most likely dead and should be thrown away along with any broken shells in the bag.
I recommend purchasing fresh mussels that have already been scrubbed and de-bearded. Before cooking, place the mussels in a colander and rinse with cold water. If you notice any muddy spots or seaweed in or around the shells gently remove it.
You will know that mussels are fully cooked when the shells have all opened. Discard any mussels with closed shells.
If you cannot find Spanish chorizo you can substitute it with another cured sausage such as andouille or a well cured Polish sausage. If you want, you could try using some Mexican style fresh chorizo. However, you would want to be sure to cook it all the way through before adding the tomatoes.
I highly recommend serving these chorizo and tomato steamed mussels with chunks of warm crusty bread and a fresh salad.
Made this Chorizo and Tomato Steamed Mussels recipe? Let me know what you think in the comments!
Chorizo and Tomato Steamed Mussels
- Dutch oven or large pot with lid
- Cutting board and sharp knife
- Garlic press
- 1 tbsp olive oil
- 4 oz Spanish chorizo, diced into small pieces
- 1 large shallot, finely diced
- 3 cloves garlic, crushed
- 1 pint cherry tomatoes, halved lengthwise
- pinch of red pepper flakes
- 1 cup dry white wine
- 2 lb cleaned fresh mussels
- salt & pepper
- fresh parsley, chopped optional
- warm crusty bread optional
- Begin by preparing your ingredients. Rinse the mussels in cold water and set aside. Dice the chorizo and shallot and crush the garlic.
- Heat 1 tbsp of olive oil over medium high heat. Add in diced chorizo and cook for about 1 minutes. Add in shallot and garlic and cook another 2 minutes until softened. Then add in halved tomatoes, a pinch of salt and a pinch of red pepper flakes and cook for 3-4 minutes.
- Deglaze the pan with 1 cup of white wine the pour in the fresh mussels. Stir together and bring to a boil. Then place the lid on the pot and cook over medium heat for about 5-6 minutes until the mussels have opened. (Discard any unopened mussels.)
- Top with fresh parsley and serve with warm crusty bread. Enjoy!