Grilled Mussels with Red Wine and Chorizo
Elevate your next seafood feast with these smoky, savory Grilled Mussels with Red Wine and Chorizo. This recipe combines the briny sweetness of fresh mussels with the bold, spicy kick of chorizo sausage, all simmered in a rich red wine sauce infused with garlic and shallots. Cooking everything in a grill-safe skillet over an open flame gives the dish a subtle, smoky depth that’s hard to resist. Finished with a fresh sprinkle of parsley and a squeeze of bright lemon, it's a quick and easy showstopper perfect for summer entertaining or cozy nights in. Don’t forget to serve it with crusty bread to soak up every last drop of the flavorful broth. Ready in just 30 minutes and brimming with robust flavors, this dish is a seafood lover's dream come true!
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Recipe Information
Ingredients
- 2 pounds fresh mussels
- 5 ounces chorizo sausage, diced
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 piece shallot, finely chopped
- 3 cloves garlic, minced
- 1 cup dry red wine
- 2 tablespoons fresh parsley, chopped
- 1 piece lemon, cut into wedges
- 0.5 teaspoons sea salt
- 0.25 teaspoons black pepper, freshly ground
- 1 loaf crusty bread for serving (optional)
Instructions
Inspect the mussels and discard any that are cracked, broken, or do not close when tapped. Scrub the mussels clean and remove beards if they are visible.
Preheat your grill to medium-high heat.
In a large cast-iron skillet or grill-safe pan, heat the olive oil and butter over medium heat on the grill surface.
Add the diced chorizo to the skillet and cook for 3-4 minutes until browned and slightly crisp, stirring occasionally.
Stir in the chopped shallot and garlic, cooking for 1-2 minutes until softened and aromatic.
Pour in the red wine, scraping the bottom of the skillet to deglaze and incorporate any browned bits. Bring the mixture to a simmer.
Add the cleaned mussels to the skillet in a single layer. Cover the skillet with foil or a grill-safe lid and cook for 5-7 minutes, or until the mussels begin to open. Discard any mussels that do not open after cooking.
Season the mixture with sea salt and black pepper to taste.
Remove the skillet from the grill and sprinkle with chopped parsley.
Serve the mussels immediately in the skillet, with lemon wedges on the side for squeezing over the top. Pair with crusty bread for soaking up the flavorful juices, if desired.
Nutrition Facts
Calories |
1024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 2142 mg | 93% | |
| Total Carbohydrate | 79.2 g | 29% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 3.9 g | ||
| Protein | 72.9 g | 146% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 152 mg | 12% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1228 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
