Mussels with Chorizo in a Fragrant Saffron Stew

This hearty stew combines mussels with chorizo, potatoes, and carrots in a fragrant white wine and saffron broth. Dairy and gluten-free, this 30-minute recipe is a highly satisfying dinner that’s elegant enough to serve for company.

I’ve never understood why mussels aren’t more popular with home cooks. Sweet, tender, and milder in flavor than clams or oysters, these sleek-looking bivalves are quick-cooking, sustainably grown, high in protein, and inexpensive to boot. It’s time to give them the love they deserve, and this flavorful mussels with chorizo stew is just the recipe to do it! 

Probably the best-known way to cook mussels is to steam them in white wine. The Italian-American dish mussels marinara has also been having a moment lately. But this Spanish-influenced stew takes a heartier approach, adding carrots and red potatoes in a rich tomato broth flavored with smoky Spanish chorizo, sweet fennel seeds, and musky saffron. 

If it’s your first time cooking with mussels, don’t be intimidated. We have you covered with tips on how to buy, clean, and cook them. You’ll be an expert in no time!

Table of Contents

1. Ingredients for this Mussels with Chorizo Recipe
2. Ingredient Spotlight
1. Buying
2. Storing
3. Prepping
3. The Difference between Spanish and Mexican Chorizo
4. How to Make this Mussels with Chorizo Recipe
5. Swaps and Substitutions
6. What to Serve with Mussels with Chorizo 
7. You’ll Also Like
8. Mussels with Chorizo in a Fragrant Saffron Stew Recipe

Ingredients for this Mussels with Chorizo Recipe

Here’s what you’ll need to make this fragrant saffron stew:

• Extra-virgin olive oil: You’ll need only a tablespoon of high-quality extra-virgin olive oil to saute the chorizo, aromatics, and spices and bring out their flavor. Find our favorite Mediterranean olive oils at our shop.
• Smoked Spanish chorizo: Just a small amount of this dry-smoked cured sausage goes a long way to add smoky, rich flavor to the stew. (See the Difference Between Spanish and Mexican Chorizo below.) 
• Shallots: With a sharp, peppery flavor that’s often described as a cross between onions and garlic, shallots become mellow and sweet when gently sauteed. 
• Carrot: Earthy carrots add sweetness to the flavor of the broth.
• Garlic is my go-to for adding sharp, pungent flavor to stews.
• Fennel seeds: With a licorice-like flavor, these pale green seeds are often paired with seafood. Here, we lightly crush them in a mortar and pestle to release their flavor.
• Saffron: It’s hard to describe the magic of saffron. Subtly sweet and earthy, it adds a lovely golden color to everything it touches. A small pinch is all you need to bring a vibrant Mediterranean flavor.
  • READ MORE: What is Saffron? An Essential Guide
  • TRY IT: Find our favorite Moroccan saffron at our spice shop.
• White wine: Adds a note of acidity and fruity flavor to the stew, while the alcohol evaporates away.
• Red potatoes: Bulk up this stew and turn it into a satisfying main course.
• Canned crushed tomatoes’ slightly acidic flavor cuts the richness of the mussels, forming the base of this stew.
• Mussels: Mild and briny, these black bivalves are easy to prepare and cook up quickly. 
• Kosher salt and freshly ground pepper: Taste the stew before adding salt. Because both the canned tomatoes and mussels are salty, you may not need much more than a small pinch. Pepper is optional, too, but I never regret a few turns of the pepper mill.
• Parsley adds a hint of freshness and color to the stew.

Ingredient Spotlight

Mussels can be intimidating, but there are a few simple ways to make sure you’re not only getting the freshest product but also making the most it. Here are my quick tips:

Buying

• Ask your fishmonger when the mussels were harvested, or check the tag for a best-by date. 
• Look for tightly closed, shiny, black shells. Choose smaller mussels if possible, as they have better texture and flavor, and are easier to eat in one mouthful!
• They should smell like the fresh ocean, not ammonia. 

Storing

• Mussels are alive until you cook them. Never store mussels in a sealed bag, as this can suffocate them.
• Keep them in an open container or mesh bag, covered with a damp cloth or paper towel. 
• Store in the coldest part of your refrigerator. 
• To keep them extra fresh, place them in a colander set inside a bowl filled with ice or an ice pack. Be sure to drain any melted water as it accumulates. 
• Use within 24 hours or if you know they are super fresh you can stretch it to 48 hours. 

Prepping

• Before cooking, rinse the mussels in cold, running water, but do not submerge them in water. 
• To remove the “beards,” the stringy fibers that grow from the shell, grasp them tightly with your fingers and tug toward the hinge of the shell. If they are slippery, gripping them with a paper towel can help. You can also use a sharp paring knife to trim the beards.
• Farm-raised mussels are cleaner than wild mussels, and you may not have to deal with beards at all.
• Any open mussels that do not close when you press their shells a few times are dead, and you should discard them.

The Difference between Spanish and Mexican Chorizo

While Spanish and Mexican chorizo share a name, that’s where the similarity ends. Mexican chorizo is made with ground, raw pork, and flavored with cumin, chilies, and red wine vinegar. It needs to be cooked before eating. It’s delicious in many traditional Mexican dishes, but not a good match for this stew.

Spanish chorizo, while also made from pork, is a dry-smoked sausage flavored with smoked paprika, herbs, garlic, and white wine. It can be sliced and eaten uncooked. It adds an intense, smoky flavor to potatoes, rice, eggs, and seafood in traditional Spanish recipes. 

How to Make this Mussels with Chorizo Recipe

The best part about mussels is there’s no shucking or peeling involved, but I do like to discard about half of the shells just before serving. That way the stew is not only good-looking, but it’s also enjoyable to eat. Here are the steps: 

• Prep your ingredients. Finely dice 1 shallot and 1 carrot. Cut 1 pound of red potatoes into 1/2-inch pieces. Mince 2 garlic cloves. Dice 3 ounces of Spanish chorizo. 
• Saute the chorizo and aromatics: In a large saucepan, heat 1 tablespoon olive oil over medium-low. Add the chorizo and cook until browned, stirring often, about 5 minutes. Add the shallot and carrot and cook until softened, about 5 minutes. Stir in the garlic and cook just until fragrant about 30 seconds. 
• Add spices and white wine: Lightly crush 1/2 teaspoon fennel seeds in a mortar and pestle and add to the pan. Add 1/4 teaspoon (about 1 pinch) saffron, crushing the threads between your fingers. Cook just until fragrant, about 30 seconds. Add 1/2 cup white wine and cook, stirring frequently, until the liquid has almost completely evaporated, two to three minutes more.
• Simmer the potatoes until tender: Add the potatoes, 1 (14.5 oz) can of crushed tomatoes, and 2 cups of water. Bring to a boil; then reduce heat to a simmer and cook until the potatoes are knife-tender, 10-15 minutes.
• While the chowder simmers, prepare the mussels. Rinse 1 1/2 pounds of mussels in cold, running water, but do not submerge them in water. To remove the “beards,” or stringy fibers that grow from the shell, grasp them tightly with your fingers and tug toward the hinge of the shell. You can also use a sharp paring knife. (Farm-raised mussels are cleaner than wild mussels, and you may not have to deal with beards at all.)
• Cook the mussels. When the potatoes are tender, add the mussels to the pan and gently stir to incorporate. Cover and simmer over medium-low heat until the mussels open, about 5 minutes. Discard any mussels that did not open.
• Finish and serve: With a slotted spoon, remove about half of the mussels to a plate. Open the mussels and remove them from their shells. Discard the shells and stir the meat back into the chowder so that half of the mussels are whole and half are shucked. Season to taste with black pepper and salt, if necessary. Ladle the chowder into bowls, garnish with chopped parsley, and serve.

Swaps and Substitutions

This mussels and chorizo stew has a distinctly Spanish-style flavor, but you can tweak it according to your preferences. Some ideas:

• Mussels: I love the flavor of mussels, but I’ll admit they can be an acquired taste and aren’t always popular with kids. If you want to take the slow road to mussel appreciation, substitute half of the mussels with peeled and deveined raw shrimp, cod, or another firm, white-fleshed fish. 
• Chorizo: Portuguese linguica, or Louisiana-style andouille sausage are other good options that add smoky flavor.
• Saffron: Stir in a few teaspoons of chopped fresh thyme leaves just before serving.
• Wine: If you avoid alcohol, you can substitute it with seafood or chicken stock and a squeeze of lemon to taste.

What to Serve with Mussels with Chorizo 

This hearty stew won’t leave you hungry, so I would keep the sides light. Try it with a simple green salad like our Lemon-Parmesan Salad, which comes together in five minutes flat.

For something slightly more substantial, try this Radicchio Salad, piled with pears, orange, and walnuts. Lightly toasted baguette slices are great for dipping in the broth. And if you’re serving company, might I suggest a glass of crisp Albarino or rosé?

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