Name: Chorizo and Tomato Steamed Mussels
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Spanish
Ingredients: 2 lbs fresh mussels, cleaned and debearded; 6 oz Spanish chorizo, diced; 1 tbsp olive oil; 4 cloves garlic, minced; 1 small shallot, minced; 1 cup cherry tomatoes, halved; 1/2 tsp crushed red pepper flakes (optional); 1 cup dry white wine; 2 tbsp chopped fresh parsley; Salt and pepper to taste; Crusty bread, for serving

Why You’ll Love Chorizo and Tomato Steamed Mussels Recipe

You’ll love this recipe because it combines bold, vibrant flavours — the smokiness of the chorizo, the fresh brightness of tomatoes, and briny seafood sweetness — into one effortless pot. It cooks quickly yet feels special enough for a dinner party or a cozy weeknight treat. Plus, the broth left behind is perfect for soaking with crusty bread, making the dish both delicious and satisfyingly interactive.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Olive oil
Spanish chorizo (diced)
Large shallot (finely diced)
Garlic cloves (crushed)
Cherry or bite‑sized tomatoes (halved)
Pinch of red pepper flakes
Dry white wine
Fresh cleaned mussels
Salt and pepper
Optional for serving: fresh chopped parsley, warm crusty bread

Directions

Rinse the mussels under cold water and set aside. Clean them well (scrub shells, remove any “beards”).
In a large pot or Dutch oven over medium‑high heat, warm the olive oil. Add the diced chorizo and cook for about 1 minute.
Add the diced shallot and crushed garlic, and cook for another 2 minutes until softened.
Add the halved tomatoes, a pinch of salt and red pepper flakes, and cook for about 3‑4 minutes until they begin to soften and release juices.
Pour in the white wine to deglaze the pot, then add the mussels. Stir gently, bring to a boil, then cover the pot with a lid. Cook over medium heat for about 5‑6 minutes, until the mussels have opened. Discard any that remain closed.
Sprinkle with chopped parsley (if using) and serve immediately with warm crusty bread to mop up the broth.

Servings and timing

Servings: 2 people. The Jam Jar Kitchen+1
Prep Time: 5 minutes. The Jam Jar Kitchen+1
Cook Time: 15 minutes. The Jam Jar Kitchen+1
Total Time: 20 minutes. The Jam Jar Kitchen+1

Variations

If you prefer less spice, omit or reduce the red pepper flakes.
For a different sausage flavour, swap the Spanish chorizo for a smoked Spanish‑style sausage or andouille, ensuring it’s already cooked. The recipe mentions this substitution for flexibility. The Jam Jar Kitchen
Add extra aromatics such as fennel or fresh herbs (like thyme or parsley) for a different dimension.
For a richer broth, stir in a spoonful of tomato paste or finish with a knob of butter.
To serve as a larger meal or for more people, increase the mussel quantity and serve with pasta or rice instead of just bread.

Storage/Reheating

Storage: If you have leftovers (though best fresh), transfer to an airtight container and refrigerate for up to 24 hours. The mussels will continue to soften if kept too long, so best consumed soon after cooking.
Reheating: Gently re‑heat in a pot over low heat until warmed through. Do not over‑cook the mussels, as they will become rubbery.
Note: It’s best not to freeze cooked mussels in broth, as texture and flavour will degrade.

FAQs

How do I know if the mussels are fresh?

Fresh mussels should not smell overly fishy and the shells should be tightly closed. If any shells are open, tap them — if they don’t close, discard them. The Jam Jar Kitchen

How do I clean mussels before cooking?

Rinse them under cold water in a colander, scrub off any debris and remove “beards” (the fibrous threads). If they’re already cleaned, a quick rinse is enough. The Jam Jar Kitchen

How do I know when the mussels are done?

Mussels are cooked when their shells have opened. Discard any that remain closed after cooking. The Jam Jar Kitchen

What if I can’t find Spanish chorizo?

You can substitute with another cured sausage such as andouille or a well‑cured Polish sausage. If you use a fresh-style sausage (like Mexican chorizo), be sure to cook it thoroughly before adding the tomatoes. The Jam Jar Kitchen

Can I make this dish ahead of time?

Because mussels lose their optimal texture when reheated or stored for long, this dish is best cooked and served fresh. If you must prep ahead, you can chop ingredients and store them, but cook the mussels just before serving.

What wine should I serve with this dish?

A dry white wine pairs beautifully — you can serve the same wine you used for cooking. Think something crisp like a Sauvignon Blanc or a Spanish Albariño.

Can I make this dish without wine?

Yes — you can substitute the white wine with a seafood stock or a light chicken broth and a splash of lemon juice for acidity. The flavour will shift slightly but will still be delicious.

Is this dish gluten‑free?

Yes, if you choose a gluten‑free bread or omit the bread. The core mussel dish itself is naturally gluten‑free. Just check that your sausage and other ingredients are gluten‑free.

Can I scale this recipe for more servings?

Absolutely. Just increase the amounts proportionally — more mussels, chorizo, tomatoes and wine. Use a larger pot to ensure everything steams evenly.

What can I serve alongside this dish?

Warm crusty bread is ideal for soaking up the flavorful broth. A fresh green salad works well to balance the richness. You could also serve with simple steamed vegetables or roasted potatoes.

Conclusion

This Chorizo and Tomato Steamed Mussels recipe is a brilliant blend of flavours, combining the briny goodness of mussels with the smoky heat of chorizo and the sweet burst of tomatoes — all brought together in a quick, one‑pot meal. With minimal prep and maximum flavour, it’s a dish that feels gourmet without requiring a lot of fuss. Whether for a special occasion or a relaxed dinner at home, it delivers memorable taste with simplicity.