Steamed Mussels and Chorizo with Tomato Broth

The combination of steamed mussels, chorizo, garlic and chilli-spiked tomato broth speaks loudly of the sun and country far away with the coastline eminently more hospitable than our own. That said, this rustic Mediterranean meal for two in a bowl makes for a seductively-transporting lunch in summer or winter just about anywhere. We hope you enjoy creating this delicious meal, perfectly paired with a wine selected by winemaker, Jamie Marfell. Serves 2

  • 1 1/2 tbsp (23 mL) minced onion
  • 1 tbsp (15 mL) olive oil
  • 1/2 cup (125 mL) roughly chopped cured chorizo
  • 1/4 cup (50 mL) canned whole Roma tomatoes, crushed
  • 2 tbsp (30 mL) Spanish Sofrito (recipe below)
  • 1 tsp (5 mL) chopped oil-preserved red chilli
  • 3 lb (1.5 kg) green-lipped mussels, scrubbed
  • 1/4 cup (50 mL) white wine
  • 1 cup (250 mL) good quality fish stock
  • 1 tbsp (15 mL) whipped butter
  • 1/2 tsp (2 mL) lemon juice
  • 2 tbsp (30 mL) chopped mixed parsley, oregano and cilantro
  • 1 whole scallion, sliced
  • Salt and pepper
Spanish Sofrito – Combine all ingredients, store in refrigerator
  • 1 red bell pepper, roasted, peeled and chopped
  • 2 scallions, minced
  • 3 cloves garlic, roasted and chopped
  • 3 cloves garlic, roasted and chopped
  • 2 tbsp minced parsley, zest of ½ lemon, minced 1 tbsp sherry vinegar
  • 1/2 tsp sambal oelek
  1. In a large sauté pan, sweat the onions in olive oil over medium heat for about a minute, and then add the chorizo. When the sausage is heated through and its paprika-tinged fat is beginning to liquefy and escape, add the tomatoes, sofrito, and chili. Sauté a minute longer. Add the mussels and immediately deglaze the pan with the wine. Once that has reduced by about a third, add the fish stock.
  2. Bring to a simmer and then cover the pot. When after 5 to 7 minutes the mussels have popped open, stir the pot to check for any that have not done so and discard them.
  3. Now add the butter, lemon juice, half the chopped herbs, and half the scallion, and season lightly. Stir again. Taste and correct seasonings if necessary.
  4. Transfer the mussels to a large, warm serving bowl, pour the sauce over top, and sprinkle with the remaining chopped herbs and scallion.