Mussels with Chorizo and Cherry Tomatoes

Mussels with Chorizo and Cherry Tomatoes

Serving Size: Makes 2 servings


  • 2 tablespoons extra-virgin olive oil
  • 2 shallots, thinly sliced
  • 2 cloves garlic, peeled and thinly sliced
  • ¼ teaspoon salt
  • ¼ teaspoon crushed red chili peppers
  • 1 pint cherry tomatoes, halved
  • ¼ pound dried Spanish-style chorizo, halved lengthwise and cut into thin slices
  • 1/2 cup dry white wine
  • 2 sprigs fresh thyme
  • 2 pounds mussels, scrubbed and debearded
  • 1/4 cup parsley leaves, roughly chopped (optional)


  1. Heat the olive oil in a large lidded pot or Dutch oven over a medium-high flame. Saute the shallot until soft and translucent, about 3 minutes. Add the garlic, salt, and chili flakes and saute for another minute or so, until very fragrant. Add the tomatoes and chorizo and toss to combine. Allow the tomatoes to sweat and the sausage to brown, stirring occasionally, until the tomatoes have begun to release their juices, about 8 minutes. Add the wine and scrape up any brown bits that have formed on the bottom of the pan. Simmer for a minute or so, until some of the alcohol has burned off, then fold in the thyme sprigs and mussels. Turn the heat to low, cover the pot, and cook until the mussels have opened, 5-10 minutes, depending on the size of your mussels. Discard any shells that have failed to open, garish with parsley, and serve immediately straight from the pot.

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