Spanish Mussels
Elevate steamed mussels from simple to amazing making Spanish Mussels. Steam them in a seafood broth infused with saffron, sherry, shallot, smoked paprika, garlic, crushed red pepper, and tiny bits of Spanish chorizo… Unbelievably quick and easy, you just need fresh (or even frozen) mussels and your well-stocked pantry. Delicioso!
After a good dinner one can forgive anybody, even one’s own relations.
~~ Oscar Wilde, A Woman of No Importance
👩🏻🍳 Tamara Talks – About Spanish Food and Mussels
This quote makes me smile… A steaming bowl of these Spanish Mussels might, indeed, be that good.😀 Spanish flavors – chorizo, saffron, smoked paprika, garlic, olive oil, parsley, sherry, crushed red pepper – infuse seafood broth or stock.
Once the broth is ready, the fresh mussels need only 2 to 3 minutes to open. I can get this dish done in under 20 minutes, even if sipping a glass of wine! Serve them as an appetizer/tapa or add a few more and serve them as a main dish.
What makes this dish “Spanish?”
The foundation of Spanish cooking is olive oil. Spain produces more olive oil than any other country. I don’t know that I ever start a Spanish-inspired dish without it. This Spanish mussels recipe is no exception!
The ingredients that shout “Spanish,” though, are the saffron, dry sherry, Spanish chorizo, and pimentón (aka Spanish paprika). It is a decidedly different flavor profile than my New Mexican-inspired mussels. See Global Flavor Profiles for the Home Cook if you’re interested in learning more about cooking with flavor profiles.
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. Here in south Texas, I can always get live, fresh mussels, but if you can’t get them, frozen-while-live in the shell mussels are a great option. FYI, mussels are a sustainable choice, and a very healthy choice as well. 😀
📋 Ingredients Notes
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
- olive oil – I like Spanish olive oil, but any decent extra virgin olive oil is fine.
- garlic
- shallot – Red onion is a great substitute, and white or yellow onion will work as well.
- Spanish chorizo – You can usually find Spanish chorizo at the deli counter, and buy it by the ounce. You may also find it in the packaged deli sausages in a whole sausage or diced.
- crushed red pepper – This is an optional ingredient. If you use hot smoked paprika (pimentón picante), you may want to omit it. Alternatively, you can use Calabrian pepper or Aleppo pepper.
- dry sherry – I keep Taylor Dry Sherry on hand for cooking, but it’s not bad to drink!
- saffron – Saffron can be quite expensive. I often buy it at our Indian market, and it’s less expensive than at the grocery. You can buy saffron on Amazon.
- seafood broth/stock –
- smoked paprika – Also known as pimentón comes in “mild” and “hot.” The choice is yours. If you use “hot” smoked paprika, you may wish to omit the crushed red pepper!
- bay leaf
- mussels – As I’ve mentioned, fresh, live mussels are preferable, but there are some excellent quality live when frozen mussels widely available in landlocked locations.
- parsley
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🔪 Step-By-Step Instructions
- Sauté the aromatics and chorizo – Add a drizzle of olive oil to a deep pot over medium-high heat. I like my cast iron Dutch oven for this.
- Brown the chorizo – Sauté until the chorizo is browning and its fat is rendered (about 5 minutes).
- Soften the saffron – While the saffron threads to the dry sherry. Microwave until hot but not boiling (60 seconds in my microwave). Set aside.
- Make the steaming liquid – Add the saffron and sherry to the browned chorizo and reduce slightly. Add the seafood broth, and bay leaf. Bring to a low boil.
- Cook the mussels – Gently add in the mussels. Return the pot to a low boil. Cover and cook until the shells open (2-3 minutes). Remove from the heat and cover until ready to ladle into bowls.
- To serve – Ladle broth over the top so that the mussel shells catch it. Squeeze a lemon wedge over top, and sprinkle with chopped parsley. Ladle into shallow bowls with additional parsley and lemon wedges if desired.
❓ FAQ
Look for mussels that are closed. Pick through them again prior to adding to the pot, and toss any that are open. An open mussel is no longer live. I have successfully used frozen mussels in this recipe as well.
Yes. Choose sustainably sourced frozen in the shell mussels. Freezing live mussels preserves the flavor and texture of the mussels, and they’ll be fine.
Allow the frozen mussels to thaw overnight in the refrigerator in a container with a sealed lid. Run warm water over a container of frozen mussels if time is of the essence, however gently thawing them out in the refrigerator yields more tender results.
When you cook the mussels, the shells should open regardless of whether you’re using live or frozen mussels. Throw out any mussels that remain closed!
Spanish chorizo is a cured sausage, and a very different product from Mexican chorizo. Spanish chorizo is a cured, hard sausage flavored with pimentón, while Mexican chorizo is a raw sausage flavored with red chile and other spices.
The chorizo is salty, so proceed cautiously with any additional salt!
We love to serve the mussels with toasted sliced baguette. Cut 1/2″ thick slices. Arrange on a baking sheet. Drizzle with olive oil. Broil until golden. Flip them, then top with manchego, parmesan, or romano. Broil until cheese is melted.
Spanish Mussels Recipe
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Ingredients
- ½ cup sherry
- a pinch Spanish saffron - or similar
- ½ 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*
- 2 cups seafood broth/stock*
- 1 teaspoon smoked paprika - hot or mild
- 1 bay leaf
- 2 ½ to 3 pounds fresh mussels*
Instructions
- Add a drizzle of olive oil to a deep pot over medium-high heat. Add the onion, garlic, crush red pepper (if using), and diced chorizo.
- Sauté until the chorizo is browning and its fat is rendered (about 5 minutes).
- While the chorizo is cooking, add saffron threads to the dry sherry. Microwave until hot but not boiling (60 seconds in my microwave). Set aside.
- Add the saffron and sherry to the browned chorizo and reduce slightly. Add the seafood broth, and bay leaf. Bring to a low boil.
- Gently add in the mussels. Return the pot to a low boil. Cover and cook until the shells open (2-3 minutes). Remove from the heat and cover until ready to ladle into bowls.
- Ladle broth over the top so that the mussel shells catch it. Squeeze a lemon wedge over top, and sprinkle with chopped parsley. Ladle into shallow bowls with additional parsley and lemon wedges if desired.
Notes
Nutrition
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Have made your mussel recipe so many times. Its perfect and great flavor.
I’m so glad you enjoy my mussels recipe. Thanks for providing feedback!
This is the best mussels recipe. I love serving this as an appetizer or for a meal with a salad topped with manchego cheese. Thanks for a great recipe.
I’m so glad you enjoy this mussels recipe. I actually do the same… Thanks for taking time to provide feedback Bertha!
Broth was light and flavourful complement to the mussels! Great recipe!
Broth was light and flavourful complement to the mussels! Great recipe!
Broth was light and flavourful complement to the mussels! Great recipe!
You had me at mussels. Had the most amazing tomato mussels in Montenegro and have been looking for a recipe for them to cook at home. Recipe found! Love Chorizo and Saffron. Sounds fantastic!
Mussels are awesome! I hope you give this recipe a try 🙂 I hope to have them in Spain someday!
Lovely pics and recipe. You make me wish I was on my way to Spain!
Thanks Gin! Spain is almost at the top of my bucket list 🙂
I am not a fan of mussels UNLESS I get to eat it like this!! I love Mussels in a flavorful broth and adding chorizo makes it even better! 😀
I just have to find a place that sells good fresh Mussels now! Looks amazing Tamara!
I love mussels in any preparation, but I agree, the flavorful broth “seals the deal!” Sopping it up with toasted baguette is pretty awesome… Thanks Dini!
Oh boy this is my idea of food heaven, Mussels are probably the thing I miss most about moving to a landlocked country noce job at making me all nostalgic and very Hungry 😀
I bet! Having recently moved back to an area close to the coast after 22 years in the landlocked state of New Mexico, I do understand… I had my NM kids visiting for a couple of weeks, and they wanted shellfish every night 🙂
I have never eaten mussels. But looking at your pictures really makes me want to change that. They look so delicious.
Thanks Dawn! Mussels are sustainable, healthy, and delicious! I do hope you’ll try them 🙂
I have never tried the mussels before but this recipe really looks so mouth watering that I wanna try it right away.. cant wait for the weekend to head to the market and try this out.
I hope you do Fareeha! They are so delicious and healthy!
Wow -this looks awesome! I grew up near the sea and as a child used to find and collect fresh mussels. I know, not many have had that experience. I love mussels and this flavor combo is something I can’t wait to try.
I’d love to be close enough to the ocean to collect them! I’m so grateful that we’re close enough to the ocean to get them really fresh now – about 47 miles “as the crow flies.” I hope you do give it a try Christine!
I’m on vacation with Tamara and she made this for me. So amazing!
Did we have it once or twice sissy? I always hope my guinea pigs don’t mind the repeats! It was fun cooking together for 9 days… Love you!