steamed mussels with chorizo in tomato cream

Steamed mussels in a smoky, spicy, creamy broth made with chorizo, tomatoes, and a dash of cream. 

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Ingredients

• mussels in the shell
• bacon, cut into bits
• Spicy Mexican chorizo. 
• garlic cloves, grated
• shallot, finely chopped
• smoked paprika
• tomato paste
• dry white wine
• burst tomatoes
• heavy cream
• butter
• Vegetable broth
• tender herbs, chopped (like cilantro, parsley, mint)
• lime zest + juice
• salt + black pepper

See the recipe card for quantities.

Fresh mussels

We would buy all seafood in a perfect world, fresh from our local fishmonger, caught only hours before purchase. However, that isn't quite possible for me, a Chicagoan. This problem can be remedied, somewhat, via my fantastic butcher, but if they can't get it fresh, I can buy it frozen from them. 

Here's the difference:  Aside from the noticeable difference, that is, frozen mussels are pre-prepared for you— no cleaning required. When cooked, fresh mussels have a delicate, chewy texture, while frozen mussels are typically tougher and less flavorful, so serve frozen mussels with a sauce. 

What to buy:  Most mussels available on the market are farmed, not wild. Rope-grown, farm-raised mussels are more sustainable with less grit and sand than wild mussels. 

Moreover, farmed mussels should grow in a better-controlled environment than the wild and collected from safe waters approved for harvesting. Farmers attach ropes to poles that hang in the ocean, allowing them to hand-harvest mussels that have affixed themselves to the exposed cords. 

Suspending the mussels in water provides the best environment for growth, giving the freshest flavor and texture with the least amount of grit. Properly fresh mussels look wet and smell like the ocean. Buy shellfish the same day you plan on cooking them. 

What to avoid:  They're probably dead if they smell unpleasant and fishy, so toss them. In undesirable conditions, live mussels will close tightly. Giving any open mussels a gentle tap on their shell will cause them to shut, telling you they are alive. 

That said, disposing of mussels that remain unopened after prolonged cooking may be a myth as most will likely open if you cook them a few minutes longer. 

A study done in Australia confirmed they were still safe to eat. Stating all or almost all dead mussels will have shells open and not closed.

Furthermore, according to the same study, "live mussels are just as likely to harbor pathogens as dead closed mussels if grown in polluted waters. The mussels still unopen after cooking are no more dangerous than the open ones, and as indicated above, they are arguably safer to eat given their greater exposure to heat...consumers are advised to carefully examine mussels before cooking to detect and avoid cooking dead or doubtful mussels."

Still, overcooked mussels are not great, and they may hold grit inside their shells which is most unpleasant, so I almost always toss them. 

Preparing fresh mussels:  Mix a ¼ cup of salt with 3 cups of cold water, mixing to dissolve. Submerge the mussels in a single layer to soak and purge any debris remaining inside their shell, at least 15 minutes. 

Taking each mussel, one by one, gently scrub the surfaces to remove any grime on the outsides. At this point, remove the beard, the fibrous tuft clinging to the exterior, if it is still attached. 

Firmly tug it toward the hinged end of the shell with your fingers. Continue, discarding the beards and any mussels with cracked or broken shells. 

Frozen mussels:  If using frozen mussels, read the package directions for thawing and cooking times. The ones I purchase from my butcher are cooked straight from frozen for 6 - 8 minutes; no thawing is required, but that may not be the case for yours, so it's important to double-check!

Steamed mussels with chorizo in tomato cream

Over medium heat, cook the bacon until crisp. Set aside to drain on a paper towel. 

Add the chorizo to the bacon grease, cook until golden and crispy, breaking the sausage into pieces for about 4 minutes. Remove the chorizo and set it aside. 

Turn the heat to medium-low, then add the shallot and garlic, cooking until soft and fragrant. Add the smoked paprika, then tomato paste, stirring until the tomato paste has deepened in color to a dark red. 

Next, toss in a couple of handfuls of burst tomatoes and pour in the wine to deglaze the pan. Allow the wine to simmer and reduce by half while scraping the bottom of the pan to pick up any bits. 

Cover to let the tomatoes soften, then crush them with the back of your spoon. Then, add the heavy cream and parmesan. Let the cream come to a simmer, then add the cooked chorizo, stirring to combine. 

Situate the mussels into the sauce and cook, covered, for 5 to 7 minutes, or until the shells open up and the chorizo comes to temperature. 

Gently stir in a tablespoon of butter while discarding any mussels that did not open. Sprinkle in chopped herbs, lime juice, zest. Serve with crusty bread. 

Substitutions

• tomato paste - skip the tomato paste and add more burst tomatoes. 
• heavy cream - creme fraiche also works here as it doesn't curdle when exposed to heat. 

Variations

• Spicy - Harissa seasoning or paste would be a great addition to this sauce. 

Equipment

If you feel extra or serve mussels often, a mussel pot is a fun investment. A wide skillet with a lid works great. My two favorites are the Staub braiser and the All-clad all-in-one pan. 

How to store steamed mussels in tomato sauce

Enjoy immediately. 

Top tip for cooking steamed mussels with chorizo

The juices released when mussels cook will thin out the sauce into a brothy consistency but keep fish or veg stock nearby just in case. You can also use water in a pinch. Serve with crusty, toasted bread to sop up the broth and chorizo bits. 

Craving more?

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