Sweet, tender mussels are steamed in a rich cream broth enhanced with smoky Spanish chorizo, aromatic garlic, white wine, and the golden elegance of saffron. This dish is sultry, soul-warming, and ideal for scooping with hunks of crusty bread—or serving over al dente pasta or rice.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 15 minsTotal Time 30 minsMussels & Aromatics
2 lbs fresh mussels, scrubbed and debearded
1 tbsp olive oil
1 small yellow onion, finely chopped
2 cloves garlic, minced
4 oz cured Spanish chorizo, diced
½ cup dry white wine (e.g., Sauvignon Blanc or dry Sherry)
¾ cup heavy cream
¼ tsp saffron threads
Salt and freshly ground black pepper, to taste
1 tbsp chopped fresh parsley (for garnish)
1 tsp lemon juice (optional)
Suggested Sides
Warm crusty bread (like sourdough or baguette) for dipping
Steamed fingerling potatoes tossed with olive oil and herbs
A crisp fennel and citrus salad to contrast the rich broth
Clean the Mussels
1
Rinse mussels under cold water, discarding any with broken shells or that won’t close when tapped.
Set aside in a colander until ready to use.
Sauté the Base
2
In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium heat.
Add diced chorizo and cook for 3–4 minutes until slightly crisped and the oil is tinted red.
Add onions and cook until translucent, about 2 minutes.
Stir in the garlic and cook for 30 seconds until fragrant.
Build the Broth
3
Pour in white wine to deglaze the pan, scraping up browned bits.
Let simmer for 2 minutes.
Add saffron threads and stir in the cream. Let the mixture gently simmer (do not boil) for 2–3 minutes, allowing flavors to meld.
Steam the Mussels
4
Add mussels to the pot, cover with a lid, and let steam for 5–7 minutes.
Shake the pot occasionally. The mussels are done when they've all opened. Discard any that remain closed.
Finish & Serve
5
Stir in lemon juice and season to taste with salt and pepper.
Ladle mussels and broth into wide bowls.
Garnish with chopped parsley and serve immediately with bread or sides.
Wine Pairing
6 Serve with a dry Albariño or Verdejo —these Spanish whites cut through the cream and complement the chorizo beautifully.
Ingredients Mussels & Aromatics
2 lbs fresh mussels, scrubbed and debearded
1 tbsp olive oil
1 small yellow onion, finely chopped
2 cloves garlic, minced
4 oz cured Spanish chorizo, diced
½ cup dry white wine (e.g., Sauvignon Blanc or dry Sherry)
¾ cup heavy cream
¼ tsp saffron threads
Salt and freshly ground black pepper, to taste
1 tbsp chopped fresh parsley (for garnish)
1 tsp lemon juice (optional)
Suggested Sides
Warm crusty bread (like sourdough or baguette) for dipping
Steamed fingerling potatoes tossed with olive oil and herbs
A crisp fennel and citrus salad to contrast the rich broth
Directions Clean the Mussels
1
Rinse mussels under cold water, discarding any with broken shells or that won’t close when tapped.
Set aside in a colander until ready to use.
Sauté the Base
2
In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium heat.
Add diced chorizo and cook for 3–4 minutes until slightly crisped and the oil is tinted red.
Add onions and cook until translucent, about 2 minutes.
Stir in the garlic and cook for 30 seconds until fragrant.
Build the Broth
3
Pour in white wine to deglaze the pan, scraping up browned bits.
Let simmer for 2 minutes.
Add saffron threads and stir in the cream. Let the mixture gently simmer (do not boil) for 2–3 minutes, allowing flavors to meld.
Steam the Mussels
4
Add mussels to the pot, cover with a lid, and let steam for 5–7 minutes.
Shake the pot occasionally. The mussels are done when they've all opened. Discard any that remain closed.
Finish & Serve
5
Stir in lemon juice and season to taste with salt and pepper.
Ladle mussels and broth into wide bowls.
Garnish with chopped parsley and serve immediately with bread or sides.
Wine Pairing
6 Serve with a dry Albariño or Verdejo —these Spanish whites cut through the cream and complement the chorizo beautifully.
Creamy Mussels with Saffron & Chorizo
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