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Steamed Mussels with Chorizo, Smoked Paprika, and Garlicky Croutons

Scott Phillips

Servings: 4

Just 30 minutes to a delicious dinner that could work on a weeknight or even a casual dinner party. The chorizo and mussels cook together, creating a briny, smoky broth that begs to be sopped up with garlic toast. Add a salad and you’re done.


  • 5 Tbs. extra-virgin olive oil
  • 6 cloves garlic, 2 minced and 4 thinly sliced
  • 1 small yellow onion, thinly sliced
  • Kosher salt
  • 3/4 tsp. smoked sweet paprika
  • 1 cup seeded and diced fresh tomato or one 14-1/2-oz. can diced tomatoes, drained
  • 1 cup dry white wine
  • 6 oz. Spanish-style chorizo, cut into
  • 3/8-inch pieces (1-1/4 cups)
  • 3 sprigs fresh thyme
  • 4 lb. mussels, scrubbed and debearded
  • 1 baguette, cut on the diagonal into 1/2-inch slices
  • Freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 820
  • Fat Calories (kcal): 340
  • Fat (g): 38
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): 4.5
  • Monounsaturated Fat (g): 21
  • Cholesterol (mg): 95
  • Sodium (mg): 1880
  • Carbohydrates (g): 60
  • Fiber (g): 3
  • Protein (g): 44


  • Combine 3 Tbs. of the olive oil and the minced garlic in a small bowl and set aside.

    Position an oven rack about 4 inches from the broiler element and heat the broiler on high.

    In a 6-quart Dutch oven, heat the remaining 2 Tbs. olive oil over medium-high heat until shimmering hot. Add the onion and a pinch of salt and cook, stirring occasionally, until softened but not browned, about 3 minutes. Stir in the sliced garlic and cook until the edges of the onion begin to brown, about 1 minute. Stir in the smoked paprika and cook until fragrant, about 30 seconds. Add the tomatoes, wine, chorizo, and thyme and bring to a simmer, stirring occasionally. Stir in the mussels, coating them with the sauce mixture. Cover and cook, stirring 2 or 3 times, until the mussels have opened, 8 to 10 minutes.

    Meanwhile, arrange the baguette slices in a single layer on a rimmed baking sheet and brush them with the garlic oil, dividing the bits of garlic evenly among the slices. Sprinkle with salt and pepper and then broil, rotating the baking sheet as needed, until evenly browned and crisp, 1 to 2 minutes.

    Discard any mussels that have not opened. Serve the mussels with the sauce and the croutons.

Serve with a Blood Orange and Radicchio Salad with Hazelnuts and Shaved Parmigiano.


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Reviews (3 reviews)

  • JJAF | 08/03/2013

    Though it did need more liquid (not sure how they got four pounds of mussels in), the taste was great! I used andoiulle sausage as chorizo is hard to find here. I also added chopped red and green bell peppers as we prefer some vegetables in there and it worked beautifully.

  • MidwesternFoodie | 01/01/2013

    I made this with shrimp instead of mussels. O my goodness. Quick, easy, complex flavors, wonderful. I suggest if you use canned tomatoes (as I did), don't drain them. It could've used a tad more liquid. I also put all the garlic in the dish and did not toast the bread---the softer textured bread was nice for sopping up the juice.

  • Macaroni | 08/27/2011

    I was too lazy to do the garlic bread part but the steamed mussels were delicious.

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