Spanish mussels are a favorite for entertaining. We steam them with chorizo, shallots, garlic, white wine, cream, and finish with fresh lemon and herbs. Don’t forget the crusty bread for the flavorful broth!
1 tablespoon olive oil
3 tablespoon salted butter, divided
2 lbs uncooked mussels, de-beared and rinsed (see notes above)
2 oz cured Spanish chorizo, diced
4 garlic cloves, minced
2 shallots, finely diced
1 pinch saffron threads (optional)
1 1/2 cups dry Spanish white wine (Albariño or Verdejo)
2/3 cup heavy cream
1/4 cup minced flat-leaf parsley
1 lemon, cut into wedges, for squeezing
crusty bread or baguette, for serving
- In a wide-bottomed skillet (I recommend a braiser), melt 1 tablespoon of butter and olive oil over medium-high heat. Once the butter is frothy, add the diced chorizo and cook for 2-3 minutes, stirring frequently, until some of the fat has rendered and the chorizo is crispy. Add the shallots, garlic, and saffron (if using) and cook for 2 minutes, until the onions and garlic are soft.
- De-glaze the pan with the white wine and bring to a simmer. Simmer for 2 minutes and then add the cream. Add the mussels and stir well to coat them with the sauce. Add the remaining 2 tablespoons of butter to the skillet and cover. Steam the mussels for 3 minutes, remove the lid, and stir, and then cover again for another 2-3 minutes.
- Discard any mussels that haven’t opened during cooking, top with chopped parsley and a fresh squeeze of lemon juice. Serve immediately with crusty bread for soaking up the broth.