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Spanish Mussels with Chorizo and Cava
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Mussels, chorizo sausage, and cava sparkling wine (save yourself a glass or two!) mixed into buttery garlic and leeks turn dinner into a feast.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
4 pounds mussels
1 tablespoon butter
1 tablespoon olive oil
2 leeks, white part only
2 cloves garlic
8 ounces raw chorizo sausage
1 bay leaf
1/2 bottle cava, or other sparkling wine
salt and pepper
1/2 bunch flat leaf parsley
French bread
directions
Place mussels in a colander and rinse under cold water. Discard any mussels that are already open. Pick off any noticeable hair-like "beards".
Meanwhile heat butter and oil in a large pot or Dutch oven over medium heat. Cut leeks lengthwise almost through to the root. Rinse under cold water spreading leaves to remove all dirt. Cut the rest of the way through root and slice in 1/4 inch half circles. Peel garlic and thinly slice lengthwise.
Add garlic and leeks to butter and oil. Sweat along for about five minutes until leeks soften. If necessary, remove sausage from casing and add to leeks. Raise heat to medium high and saute breaking up sausage with a spoon until cooked through.
Add cleaned mussels, bay leaf, and cava to pot along with a couple cracks of black pepper and just a pinch of salt (mussels are naturally very salty). Stir gently a couple of times to mix ingredients. Turn heat to high, cover with a lid and let steam. Rinse parsley and roughly chop.
After two or three minutes remove lid and give mussels another stir or two. Return lid and continue to steam until almost all mussels are open.
To serve, ladle mussels into individual bowls along with some broth and chopped parsley. Serve with bread and a large communal bowl for discarding empty mussel shells.
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recipe tips
Make sure to discard any mussels that do not open after cooking, as they may be unsafe to eat.
Adjust the seasoning carefully, as mussels are naturally salty and the chorizo adds additional seasoning.
For a richer broth, you can add a splash of cream or some butter at the end of cooking.
To add a touch of heat, sprinkle some crushed red pepper flakes over the mussels before serving.
For a heartier meal, serve the mussels over cooked pasta or with a side of rice.
Add diced tomatoes or bell peppers for extra color and flavor.
common recipe questions
What are mussels?
Mussels are shellfish that are commonly found in both fresh and saltwater. They have a dark, oblong shell and a tender, slightly sweet flesh.
What is chorizo sausage?
Chorizo sausage is a type of Spanish sausage made from ground pork and seasoned with smoked paprika and other spices. It adds a flavorful and slightly spicy kick to dishes.
What is cava?
Cava is a Spanish sparkling wine that is made using the traditional method, similar to Champagne. It is dry, crisp, and pairs well with seafood dishes like these Spanish mussels.
Can I use another type of sausage instead of chorizo?
You can substitute chorizo with another type of sausage, such as Italian sausage or even a spicy pork sausage. Just adjust the seasoning accordingly.
Can I use a different type of sparkling wine?
You can substitute cava with another dry sparkling wine, such as Champagne or Prosecco. The flavor may vary slightly, but it will still work well with the mussels.
What if I don't have leeks?
If you don't have leeks, you can use onions or shallots as a substitute. Leeks have a milder flavor compared to onions, so adjust the amount accordingly.
Do I need to clean the mussels before cooking?
Yes, it's important to clean the mussels before cooking. Rinse them under cold water, discard any that are already open, and remove the beards (hair-like strands) if present.
How do I know when the mussels are done?
The mussels are done when they have opened up. Discard any mussels that remain closed after cooking, as they may be unsafe to eat.
Can I add other herbs or seasonings?
Yes, feel free to add additional herbs or seasonings as desired. Fresh herbs like thyme or a pinch of saffron can complement the flavors well.
How long can I store leftover mussels?
Leftover mussels should be stored in the refrigerator in an airtight container for up to 1-2 days. Reheat gently on the stovetop to enjoy again.
nutrition data
719 calories, 36 grams fat, 25 grams carbohydrates, 69 grams protein per serving.
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