There’s this restaurant in San Diego where I used to live—JRDN—that makes the most ridiculously addictive mussels. They come swimming in a smoky chorizo and white-wine cream sauce with grilled bread on the side to catch every last drop. Ever since then, I knew I had to recreate them at home.
For me, Christmas just isn’t complete without a big, steaming bowl of mussels and plenty of crusty bread. My family always has my grandma’s mussels from Spain on Christmas Eve, so it’s a dish layered with nostalgia and comfort. I love mussels for the holidays because they feel special and a little luxurious, but they’re surprisingly inexpensive and fast to make, which is the best combination during the chaos of December. The smoky chorizo, the creamy wine broth, the briny mussels – it’s the kind of dish that feels instantly festive and special without requiring a ton of effort. Perfect for holidays, dinner parties, date nights at home, or anytime you want to impress with something that basically cooks itself.
Best Practices / Tips for Cooking Mussels
- Buy fresh and cook them soon.
Mussels are best within 1–2 days of purchase. Keep them chilled in the fridge in a breathable bag (never sealed or submerged). - Rinse and debeard.
Before cooking, let them soak in cold salt water to release any potential sand still hanging around inside the mussels. Then rinse them well under cold water. If any mussel has a little “beard” attached, give it a firm tug to remove. - Check for live mussels.
Discard any that are cracked or chipped, and any that stay open after you tap them—they should close within a few seconds. - Don’t overcook.
Mussels cook fast—3 to 5 minutes. As soon as they open, they’re done. Overcooking makes them tough. - Build flavor in the broth.
The mussels release their own briny liquid, so the more flavor you build upfront (chorizo, garlic, wine, aromatics), the better your broth will be. - Serve with bread (non-negotiable).
Dipping bread in broth is half the experience. In Spain, we call these “barquitos” or “boats” – the little chunks of bread tossed into the broth and then devoured. Toasted or grilled bread turns it into a full meal. - Cook them in batches for a crowd.
If you’re doubling the recipe, cook mussels in two pots so they steam properly.
Ingredient Breakdown:
- Mussels – fresh is best here, you can find them at your seafood counter
- Dry Cured Spanish Chorizo
- For this recipe, make sure you’re using dry-cured Spanish chorizo—the firm, sliceable kind that’s similar in texture to salami. It has a smoky, paprika-forward flavor that holds up beautifully in the broth and releases those deep red oils as it cooks.
- Do not use Mexican chorizo, which is raw, soft, and meant to be crumbled and browned like ground meat. Using Spanish chorizo is essential here for the right texture, flavor, and overall balance in the sauce. You can typically find it at Whole Foods or a specialty grocery store. In a pinch, you can use Andouille sausage if needed.
- Aromatics
- A triple-fecta of leeks, shallots, and garlic here add extra flavor to the sauce
- White Wine
- JRDN uses Chardonnay in their cream sauce, but you can use any dry white wine here as well
- Spanish smoked paprika
- This is another ingredient that is worth seeking out if you don’t already have it. You can find it in most grocery stores listed as Spanish Smoked Paprika or “Pimentón de la Vera” or you can find it on Amazon here.
- Regular smoked paprika is not as strong in flavor and won’t have the same result. If you cannot find Spanish smoked paprika, you can use regular in a pinch, but may need to double it to 2 tsp.
Chorizo Mussels
- Total Time: 45
- Yield: 4-6
Description
These chorizo mussels simmer in a smoky white wine cream broth with leeks, tomatoes, and crispy Spanish chorizo for an easy, impressive holiday-worthy dinner.
Ingredients
For the Chorizo Mussels:
- 2 lbs mussels, cleaned and
- 6 oz dry cured Spanish chorizo, diced*
- 1 leek, washed and thinly sliced in half moons (white and light green part only)
- 2 shallots, minced
- 1 tbsp olive oil
- 1 tbsp salted butter
- 4 cloves garlic, minced or grated
- 1 large roma tomato, small dice
- 1 tsp Spanish smoked paprika
- ½ cup chardonnay or dry white wine
- ¼ cup heavy cream
- Salt and pepper
- 2–3 tsps Calabrian chili paste (optional)
- Juice from 1 lemon
- ¼ cup fresh parsley
- Grilled or toasted bread for serving
Instructions
For the Chorizo Mussels:
- Start by washing and cleaning the mussels. Add the mussels to a large bowl and cover with water. Add 2 tsps salt, mix, and cover with a lid. Set aside for 20 minutes to soak and help purge the mussels of any sand. Next, scrub shells with a brush and debeard by pulling the fibrous strands. Give them a final rinse before cooking.
- Add chorizo to a cold large pot and turn on the burner to medium. Starting the chorizo in a cold pan will help the fat render slowly out of the chorizo. Cook for 8-10 minutes or until golden brown and crisp, then remove and set aside.
- Add in the leeks and shallots and season with a pinch of salt. Cook for 5-6 minutes or until soft. Add the tomatoes and cook for another 5 minutes until softened.
- Add in the butter and once melted, add in the garlic and smoked paprika. Toast for 1 minute, then add the chorizo back in along with the mussels. Pour over the wine and stir to coat. Place the lid on and cook on medium heat, checking often, until the mussel shells have all opened, about 4-5 minutes. Discard any shells that do not open after 6-7 minutes.
- Remove the lid and reduce the heat to low. Slowly pour in the heavy cream. Season with salt, pepper, and calabrian chili paste if desired and stir to combine.
- When ready to serve, drizzle with lemon juice and fresh parsley and serve with grilled bread.
Notes
*You want to use dry cured chorizo for this, not Mexican soft chorizo. If you cannot find dry chorizo, you can substitute for andouille sausage in a pinch.
- Prep Time: 25
- Cook Time: 20
- Category: Appetizer
- Cuisine: Spanish