After a good dinner one can forgive anybody, even one’s own relations.
~~ Oscar Wilde, A Woman of No Importance
This quote makes me smile… A steaming bowl of Spanish Mussels with Chorizo and Saffron Broth might, indeed, be that good. 🙂 Spanish flavors – chorizo, saffron, smoked paprika, garlic, olive oil, parsley, sherry, crushed red pepper – infuse seafood broth or stock. The mussels steam in the broth for 2 to 3 minutes until they open. Ladle the Chorizo and Saffron Broth over the mussels, and serve with crusty, toasted baguette with a bit of melted manchego or pecorino. This is an incredibly simple and delicious tapas or main course that may have you dreaming of a trip to Barcelona. 😉
With the exception of the fresh mussels, I had all of the ingredients in my Well-Stocked Pantry. A quick trip to the market for mussels was all that was required. Look for “live” mussels that are closed. Pick through them prior to adding to the pot, and toss any that are open. An open mussel is no longer live. FYI, mussels are a sustainable choice, and a very healthy choice as well. 😀
My work flow for this recipe goes something like this: Assemble all of the ingredients as it comes together so quickly. If serving Spanish Mussels with Chorizo and Saffron Broth with a salad, go ahead and make the salad. Prep the garlic, shallot, and chorizo. Slice the bread for the toast. Sauté the shallot, garlic, crushed red pepper, and chorizo. Add the saffron-infused sherry, broth/stock, and remaining ingredients. Steam the mussels only 2 to 3 minutes until they’re open. Toast the baguette slices, and chop some fresh parsley to garnish. Ladle the steaming mussels with saffron broth into 4 bowls (make sure to ladle all the little bits of chorizo). Top with toast and a sprinkle of parsley. Enjoy!
It’s been quite a fun and busy holiday season, beginning with our trip to Charlotte, North Carolina on the 19th of December. We flew home the 26th, and the very next day, our North Carolina kids got rerouted to McAllen. Our son arrived from San Antonio on the 29th, as did our New Mexico kids. For a couple of days, I was blessed to have 9 Andersens under one roof. We are currently down to a “party” of 4 – my sister from California and our son from New Mexico. We’re expecting Gaelen and Kelsey’s return for Sunday funday, and everyone will return home on Monday. Whew! It’s a good thing we all enjoy one another as much as we do… Our family loves seafood, and most of them live in landlocked cities, and thus the request that we “eat lots of seafood.” We are doing just that! Today we head to South Padre Island, where our first stop will be Ceviche Ceviche for ceviche. 😉
Elevate steamed mussels from simple to amazing by steaming them in a seafood broth infused with saffron, sherry, shallot, smoked paprika, garlic, crushed red pepper, and tiny bits of Spanish chorizo... Dunk toasted baguette in the broth, and let the flavors tango on your tongue!
15 minPrep Time
5 minCook Time
20 minTotal Time
- 1/2 cup sherry
- a pinch of saffron
- 1/2 teaspoon crushed red pepper
- 1 tablespoon olive oil (I like Spanish olive oil)
- 1 teaspoon garlic, minced
- 1 shallot, finely chopped
- 2 ounces Spanish chorizo , 1/4" dice*
- 4 cups seafood broth/stock*
- 1 teaspoon smoked paprika (hot or mild)
- 1 bay leaf
- 2 1/2 to 3 pounds fresh mussels*
- parsley to garnish
- olive oil
- hard cheese*
- * See Notes
Warm the sherry (30 seconds in the microwave works), and add the pinch of saffron.
To a dutch oven or deep pot with a lid over medium-high heat, add a drizzle of olive oil, the garlic, shallot, and crushed red pepper.
When the shallot and garlic are fragrant (not browned), add the diced chorizo. Saute until the chorizo begins to give up some color, and shallot is transparent - about 5 minutes total.
Add the broth/stock, saffron infused sherry, smoked paprika, and bay leaf. Lower heat and simmer while you prepare the baguette.
Just prior to serving, add the mussels to the pot, cover, and cook 2 to 3 minutes (until the mussels are open). Ladle the broth over the mussels to let the shells catch a bit of the goodness, then ladle into shallow bowls.
Garnish with chopped parsley and toasted baguette.
Preheat broiler. Slice baguette 1/2 to 3/4 inches thick. Arrange on a baking sheet. Brush with olive oil.
Place under broiler. Broil until baguette begins to brown. Remove from the oven.
Using a vegetable peeler, add 1 or 2 thin slices of cheese to each slice. Return to the broiler until cheese is melted.
Top each bowl of mussels with 1 or 2 slices of toasted baguette.
Spanish chorizo is a cured sausage similar in texture to hard salami, not to be confused with Mexican chorizo which is uncooked and more the texture of ground beef.
My market has a really good seafood stock. I also save shrimp tails to make homemade. If you can't find seafood stock, substitute chicken broth or stock.
I usually get close to 3 pounds of mussels, and serve this as a very generous main course with a big salad. If serving it as a tapas (appetizer), 3 pounds will serve 8. One pound is typically 20-25 mussels.
The macro nutrients listed are for 20 mussels and one-fourth of the broth and chorizo mixture. There are too many variables on the toast to include (according to specific bread, size of slice, how much cheese, etc.
I allow 2 slices of baguette per person. Freeze any remaining bread for another meal, or for making bread crumbs.
Manchego is my favorite cheese for the toast, but is expensive and somewhat hard to find. Pecorino romano, parmesan, and asiago are all good choices...