Mussels in White Wine with Chorizo and Smoked Paprika
70% authentic · Spanish-inspired
A flavorful twist on the classic, incorporating smoky Spanish chorizo and paprika for a richer, spicier broth.
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Ingredients
- Mussels1.5 kg
- Dry White Wine200 ml
- Chorizo Sausage100 g, diced
- Shallots1, finely chopped
- Garlic2 cloves, minced
- Smoked Paprika1 tsp
- Olive Oil1 tbsp
- Fresh Cilantro or Parsley1/4 cup, chopped
- Saltto taste
- Black Pepperto taste
- Water50 ml
Steps
- 1
Clean the mussels.
- 2
Finely chop the shallot and mince the garlic. Dice the chorizo.
- 3
Heat olive oil in a large pot over medium heat. Add diced chorizo and cook until slightly crispy, about 5 minutes. Remove chorizo with a slotted spoon and set aside, leaving rendered fat in the pot.
- 4
Add shallots to the pot and sauté until softened, about 3 minutes.
- 5
Add minced garlic and smoked paprika, cook for 1 minute until fragrant.
- 6
Pour in the white wine and water, bring to a simmer.
- 7
Add the mussels, cover, and steam for 5-7 minutes until opened.
- 8
Discard unopened mussels. Stir in the cooked chorizo and chopped cilantro/parsley.
- 9
Season with salt and pepper to taste. Serve hot.
