*Recipe* Chorizo and Saffron Mussels
Prep time
Cook time
Total time
No need to overdo the saffron in this dish. A teaspoon is plenty, enough to accentuate the seafood flavors without overpowering them. The mussels and clams will open quickly when added. Monitor them and either remove them when they open and set aside before serving or serve immediately so that they don't overcook and become tough.
Recipe type: Seafood, Shellfish, Mussels
Cuisine: Spanish, Mediterannean
Serves: 4 servings
  • 1 medium onion, chopped
  • ¼ red bell pepper, chopped finely
  • ½ stick celery, chopped finely
  • 1 bay leaf
  • 2 teaspoons aromatic herbs (thyme, oregano, sage, etc.) to taste
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced finely
  • 8 ounces hard Spanish chorizo
  • 1 teaspoon red pepper flakes
  • 4 cups lobster stock (from bouillon, or substitute chicken stock)
  • 1 teaspoon saffron
  • 1 cup white wine
  • 2 lbs. fresh mussels, cleaned
  • 1 lb clams, cleaned
  • Sea salt and pepper to taste
  • 1 loaf French bread
  1. Bring stock to a boil in a saucepan, add saffron, bay leaf and aromatics and allow to simmer.
  2. Scrub mussels and clams and keep cold until cooking. Check to ensure they are closed tightly. If not, tap lightly on the shell with a fingernail and, if it doesn't close, discard.
  3. Cut chorizo into approximately ¼" cubes. Brown in heavy stock pot with olive oil.
  4. Add butter to stock pot with onions, bell pepper, celery and garlic and sweat over a medium heat about 10 minutes or until translucent.
  5. Add white wine and reduce by half.
  6. Add stock to pot. Allow to simmer for 15-30 minutes for deeper flavor.
  7. Add salt, pepper and pepper flakes to taste.
  8. Add the mussels and clams and let cook until they open (approximately 1-2 minutes).
  9. Cut French bread into approximately ½" thick slices. Coat with olive oil and a sprinkle of sea salt on each side and grill until lightly crispy on both sides.
Recipe by The Foodie Whisperer at https://www.thefoodiewhisperer.com/2016/05/09/recipe-chorizo-saffron-mussels/