Spanish-Style Mussels

Spanish-Style Mussels
Makes 6
Prep 15 m
Cook 14 m


  1. 1 of 1 Place 4 lbs mussels in a large bowl of lightly salted cold water. Debeard each mussel by pulling the seaweed-like string between the shells. (If a mussel is open, tap it on the counter. If shell closes, keep it; otherwise discard.) In a large, lidded pot, heat 1 tbsp extra-virgin olive oil over medium. Add 2 oz cured Spanish chorizo, casing removed, diced. Cook 3 minutes. Stir in 8 cloves sliced garlic, 1 large minced shallot and 2 tsp smoked paprika. Cook 2 minutes, until garlic is softened. Pour in 1/3 cup dry red wine and simmer 1 minute. Add 2 cups marinara sauce and bring to a simmer. Drain mussels and carefully stir into pot. Cover and cook 8 minutes or until shells open and mussels are cooked through. Stir in 1/2 cup chopped parsley. Discard any mussels that did not open. Serve with a baguette alongside, if desired.
Nutrition Information for Spanish-Style Mussels
Servings Per Recipe: 6
Per Serving: 1060 mg sodium, 18 g pro., 5 g sugar, 1 g fiber, 23 g carb., 2 g sat. fat, 8 g Fat, total, 250 kcal cal.