| Level: | Intermediate |
| Total: | 50 min |
| Prep: | 20 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil
- 1 cup finely chopped onion
- 4 ounces Spanish chorizo, chopped
- 2 cups canned crushed tomatoes, with their juice
- 1 cup dry white wine
- Kosher salt and freshly ground black pepper
- 2 pounds mussels, rinsed, scrubbed, and de-bearded
- 1 cup chicken stock or dry white wine
- 4 lemon wedges, for garnish
Instructions
- Tomato Sauce:
- To make the tomato-sausage base, put a saucepan over medium-high heat and add the oil. Add the onions and cook until translucent, stirring, about 2 to 3 minutes. Add the chorizo and saute for 1 to 2 minutes. Add the tomatoes and wine, reduce the heat to a simmer, and simmer gently until slightly thickened and reduced, about 10 to 15 minutes. Season, to taste, with salt and pepper. Keep the tomato base warm while you cook the mussels.
- Mussels:
- Put the mussels in a large skillet or wok over high heat, add the stock or wine, and cover with a lid. Cook the mussels until they open, about 5 minutes. Remove the lid, and pour the tomato-sausage base over the mussels. Cook for 1 to 2 minutes, until fully heated through. Divide the mussels among 4 shallow soup bowls and serve immediately, garnished with lemon wedges.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 514 |
| Total Fat | 24 g |
| Saturated Fat | 6 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 4 g |
| Sugar | 9 g |
| Protein | 38 g |
| Cholesterol | 90 mg |
| Sodium | 1315 mg |
Reviews
This was AMAZING – I also added garlic and a little fresh basil to the tomato sauce – but other then that followed the recipe to a T!! I will make this again – THANK-YOU!!
Followed the recipe pretty closely but added garlic to the tomato mix as well as in the chicken stock/wine combo. Everything is better with garlic! Also added Italian seasoning to the tomato mix – Wonderful dish!
In one word “EXCELLENT”. This was alovely recipe. The chorizo and tomatoes really compliment the mussels. Just make sure that you have plenty of crusty bread to sop up the lovely broth this makes. Thank Mr. Douglas for another fantastic recipe! I am a true fan of your cooking and your restaurants.
This recipe is great i just made one modification and that was i used a half of cup of vermouth and a half of cup of the dry white wine for extra flavor. This recipe was a definite hit.
To the poster who said they made this because it was a Rachael Ray recipe. This isn’t her recipe it is a recipe given by the chef of the restaurant she visited.
My brother never had a recipe from Rachael Ray, so I decided to cook him up some mussels, which he never had either….and he was licking his fingers…so to speak. Its very good and easy to make, thanks Rach, I make this at least once a month. For added spice add some of that McCormick Grill mates, Spicy Montreal Steak seasoning that stuff kicks butte.;)