
This hearty stew is festive and really easy to make!

Chorizo and Mussel Stew
This hearty stew is festive and really easy to make!
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Soup
Cuisine Spanish
Servings 2-3
Ingredients
Chorizo and Mussel Stew
- 1 Cup fresh breadcrumbs
- 1/4 Cup Butter melted
- lemon zest
- 2 tablespoons cilantro (wansoy) chopped
- 1 tablespoon parsley sprigs chopped
- 2 tablespoons olive oil
- 1 Small red bell pepper cubed
- 1 Small onion minced
- 4 cloves Garlic minced
- 3 sprigs thyme leaves
- 1 piece chorizo pamplona cubed
- 200 Grams New Zealand Mussels thawed
- 3/4 Cup chicken stock
- 1 (400-gram) can canned crushed tomatoes
- Salt to taste
- lemon wedges to serve (optional)
Instructions
- Prepare the topping: cook breadcrumbs in melted butter over low heat until golden. Transfer to a small bowl. Add lemon zest, cilantro, and parsley. Set aside.
- Warm olive oil in a saucepan over medium heat. Add bell pepper, onions, garlic, and thyme; cook until vegetables have softened. Add chorizo and cook for 3 more minutes.
- Add mussels to the pot. Pour in white wine or chicken stock. Simmer for 5 minutes or until liquid reduces by half.
- Add crushed tomatoes. cover and cook for 3 minutes. Season to taste with salt and pepper. transfer to a serving plate and top with prepared topping. Serve with lime or lemon wedges, if desired.
Keyword stew, Mussel recipe, mussels, chorizo recipes, chorizo, Chorizo and Mussel Stew
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