Mussels with Chorizo in a Fragrant Saffron Stew

Name: Mussels with Chorizo in a Fragrant Saffron Stew
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 1 tablespoon extra virgin olive oil; 3 ounces Spanish smoked chorizo; 1 large shallot; 1 medium carrot; 2 garlic cloves; 1/2 teaspoon fennel seeds; 1/4 teaspoon saffron threads; 1/2 cup white wine; 1/2 pound red baby potatoes; 1 (14.5 ounce) can crushed tomatoes; 2 cups water; 1 1/2 pounds mussels; kosher salt; freshly ground pepper; 1/4 cup chopped parsley

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
260 kcal
Course
Main Course
Cuisine
Spanish

Mussels with Chorizo in a Fragrant Saffron Stew

Isaac Peters

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With smoky chorizo, sweet fennel, briney mussels, and aromatic saffron this simple stew boasts big flavor in just about 30 minutes. Serve with lightly toasted baguette slices are great for dipping in the broth.

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Ingredients

Servings

1 tablespoon extra virgin olive oil
3 ounces Spanish smoked chorizo, diced
1 large shallot, finely diced (about 1/2 cup)
1 medium carrot, peeled and diced
2 garlic cloves, minced
1/2 teaspoon fennel seeds
1/4 teaspoon saffron threads
1/2 cup white wine
1/2 pound red baby potatoes, cut into 1/2-inch pieces
1 (14.5 ounce) can crushed tomatoes
2 cups water
1 1/2 pounds mussels
kosher salt
freshly ground pepper
1/4 cup chopped parsley

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Instructions

Saute the chorizo and aromatics: In a large saucepan, heat the olive oil over medium-low heat. Add the chorizo and cook until browned, stirring often, about 5 minutes. Add the shallot and carrot and cook until softened, about 5 minutes. Stir in the garlic and cook just until fragrant about 30 seconds.
Add spices and white wine: Lightly crush the fennel seeds in a mortar and pestle and add to the pan. Add the saffron, crushing the threads between your fingers. Cook just until fragrant, about 30 seconds. Add the wine and cook, stirring frequently, until the liquid has almost completely evaporated, two to three minutes more.
Simmer the potatoes until tender: Add the potatoes, crushed tomatoes, and water. Bring to a boil; then reduce heat to a simmer and cook until the potatoes are knife-tender, 10-15 minutes.
While the chowder simmers, prepare the mussels. Rinse the mussels in cold, running water, but do not submerge them in water. To remove the “beards,” or stringy fibers that grow from the shell, grasp them tightly with your fingers and tug toward the hinge of the shell. You can also use a sharp paring knife. (Farm-raised mussels are cleaner than wild mussels, and you may not have to deal with beards at all.)
Cook the mussels. When the potatoes are tender, add the mussels to the pan and gently stir to incorporate. Cover and simmer over medium-low heat until the mussels open, about 5 minutes. Discard any mussels that did not open.
Finish and serve: With a slotted spoon, remove about half of the mussels to a plate. Open the mussels and remove them from their shells. Discard the shells and stir the meat back into the chowder so that half of the mussels are whole and half are shucked. Season to taste with black pepper and salt, if necessary. Ladle the chowder into bowls, garnish with chopped parsley, and serve.

Notes

to browse quality Mediterranean ingredients including the
olive oil
and saffron used in this recipe.
Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and saffron used in this recipe.
Be sure to use Spanish chorizo. It's cured and can therefore be eaten uncooked. Mexican chorizo, while delicious in many traditional Mexican dishes, is made of raw ground pork and is therefore not a good match for this stew.

Nutrition Information

Show Details

Calories 260kcal (13%) Carbohydrates 19.7g (7%) Protein 15.9g (32%) Fat 10.6g (16%) Saturated Fat 2.8g (14%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Cholesterol 37.6mg (13%) Sodium 358.9mg (15%) Potassium 751.2mg (21%) Fiber 2.7g (11%) Sugar 3.4g (7%) Vitamin A 3150.4IU (63%) Vitamin C 30.6mg (34%) Calcium 72.5mg (7%) Iron 5.4mg (30%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 260 kcal

% Daily Value*

Calories	260kcal	13%
Carbohydrates	19.7g	7%
Protein	15.9g	32%
Fat	10.6g	16%
Saturated Fat	2.8g	14%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Cholesterol	37.6mg	13%
Sodium	358.9mg	15%
Potassium	751.2mg	16%
Fiber	2.7g	11%
Sugar	3.4g	7%
Vitamin A	3150.4IU	63%
Vitamin C	30.6mg	34%
Calcium	72.5mg	7%
Iron	5.4mg	30%