Print

Spanish Mussels Recipe

spanish mussels recipe

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!

Ingredients

Scale

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

Instructions

  1. 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.
  2. 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.
  3. 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.