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Rioja Steamed Mussels with Chorizo





  • 1 pound fresh chorizo, casings removed, crumbled
  • 1 very large Spanish onion, sliced
  • Kosher salt and freshly cracked black pepper
  • 2 pounds black mussels, cleaned and bearded
  • 1 bottle Rioja or other dry red wine
  • 1/2 cup coarsely chopped flat-leaf parsley


  1. Put the chorizo in a large heavy pot with a lid over high heat.
  2. Cook until the fat is rendered and the meat has browned, about 10 minutes.
  3. Remove the meat with a slotted spoon to a plate and reserve. Add the onions to the pot with a pinch of salt and pepper and cook until softened, 6 to 8 minutes.
  4. Add the chorizo back to the pan and drop in the mussels.
  5. Pour in the wine, cover, and bring to a boil. Cook until mussels have opened, about 4 to 5 minutes.  
  6. Remove the lid and discard any mussels that have not opened.
  7. Stir very well until the mussels are coated in the wine and onions.
  8. Transfer to a serving dish, garnish with the parsley and serve immediately.