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Steamed Mussels in Saffron Chorizo Broth

The chorizo and mussels create a briny, savory broth that just begs to be soaked up with bread.
Course Main Course
Cuisine Spanish
Keyword chorizo, creamy, ground pork, mussels, pork, saffron, sausage, seafood, shellfish
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Calories 541kcal

Ingredients

  • 2 pounds mussels, scrubbed and debearded
  • ¼ cup all-purpose flour
  • 3 tablespoons extra-virgin olive oil
  • 5 ounces Mexican pork chorizo*, about ¾ cup
  • 1 small yellow onion, finely diced
  • 1 medium leek, white and tender greens parts only, finely diced
  • 3 cloves garlic, minced
  • 1 medium roma tomato, cored and finely diced
  • ¼ teaspoon saffron, crumbled
  • 3 cups fish stock
  • 1 cup dry white wine
  • 1 tablespoon finely minced shallots
  • ½ cup heavy cream
  • Kosher salt, as needed
  • Freshly ground black pepper, as needed
  • 1 teaspoon chopped thyme
  • French baguette, sliced and toasted, for serving

Instructions

  • Soak the mussels in a large bowl filled with cold water and flour. This will help to remove any excess grit from the mussels as well as plump them up.
  • In a large pot over medium heat, add the olive oil and heat through. Add the chorizo, leeks and onion. Cook, stirring occasionally, until the chorizo is cooked through and the onions are tender, about 6 to 8 minutes.
  • Add the garlic, diced tomato and saffron and cook until fragrant, about 4 minutes. Add the fish stock and bring to a boil. Turn the heat down to low and simmer the broth for 20 minutes.
  • While the broth is simmering, combine the wine and shallots in another large pot, and bring to a boil.. Rinse and drain the mussels then add them to the wine mixture, cover and cook over high heat until the mussels open, about 5 minutes.
  • Strain the cooking liquid through a fine mesh strainer into a large bowl, then add to the chorizo fish broth mixture. Cover the mussels and set them aside.
  • Once the broth is done simmering, turn the heat up to medium, and whisk in the heavy cream until combined. Season with salt, pepper and thyme.
  • To serve, divide the mussels between bowls, and ladle the broth over the top. Serve hot with bread on the side to dip in the broth.

Nutrition

Calories: 541kcal | Carbohydrates: 22g | Protein: 25g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 88mg | Sodium: 1184mg | Potassium: 744mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1344IU | Vitamin C: 18mg | Calcium: 139mg | Iron: 7mg