Mussels With Chorizo , Tomato and Wine

"This is an Emeril recipe that got rave reviews from my family. We love mussels, and here in Holland they are locally cultivated. So during the season we try to have them once a week. I try new recipes frequently to change the pace. This recipe is my husbands favorite and gets requested often. It has an amazing flavor. I have changed it a little to suit my family's taste from the original recipe. Have plenty of crusty bread, as the juice is oh sooooo good! This recipe serves either 2 meal portions or a first course for 4-6 people. Rule of thumb in Holland is to serve 1 kg of mussels per person, for a dinner portion."
photo by Thorsten photo by Thorsten
photo by Thorsten
photo by melcastillo photo by melcastillo
photo by Thorsten photo by Thorsten
Ready In:




  • In a large saute pan, cook the chorizo until brown over medium-high heat, about 4 minutes. Remove with a slotted spoon and drain on paper towels. Drain off all but 1 tablespoon of fat from the pan.
  • Add butter and when melted, add the onions, shallot, fennel seeds, and pepper. Cook, stirring, until veggies are tender.
  • Add the garlic and tomatoes, and cook, stirring, for 2minute.
  • Add mussels to pan. Add the wine, 1/4 cup cream, and parsley, and bring to a boil. Stir mussels, cover, and cook until the shells have opened, about 6-8 minutes.
  • Remove mussels from pan to serving bowls. Discard any shells that do not open.
  • In pan with juice, bring to a boil. Allow to boil for 3 minutes. Add sausage and cream. Bring to boil for 1 minute. Pour juice over mussels.
  • Serve immediately with hot French bread for dipping.

Questions & Replies

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  1. hansie.boshoff
    Definatly one of the best mussel dishes I have had that was not made in a speciality restaurant. I made this for our family get together before the festive season starts. It was a hit! The left over sauce has even been saved so that dad has something to dip some bread into when he gets hungry at night! Thank you very much for this!!
  2. kiwisteve81
    I used Tarragon as I had no Fennel seeds & it had an awesome flavour
  3. Thorsten
    Mussels and Chorizo are a winning team. The shrapness of the sausage goes so well togehter with mussels. The sauce is to die for, so have enought bread for dipping up this delicate sauce. I followed the recipe as described here without any problems. I used a little less of heavy cream to get the thickness of the sauce I like. I served it with the white wine I used for cooking and baguette.
  4. smars17
    Great recipe! Did not use fennel as I was wary of an overpowered flavor; substituted crushed red pepper and it was delicious. My chorizo was not that salty so I added salt to taste right during the last step. Makes waaaay more than 2 servings. I only used 2.5 lbs of mussels for my family of three and had tons of leftovers.
  5. IngridH
    This was great! The mussels were tender and juicy, and the broth was just to die for- we must have eaten half a loaf of bread, just to mop up the wonderful sauce :) The only change I would make next time would be to cut the mussel quantity in half, but keep the sauce amounts the same. 2 pounds of mussels were plenty for two greedy seafood lovers.


2012: This Expat has just moved back home to the good ole USA after living 8 years in the Netherlands. I feel blessed to have such a wonderful family, and many long-time friends, around the world. Now I am making a new life in my new state, Arizona, with lovely new friends, that I am adding to my life and table. As always, cooking remains a constant passion that brings joy to my life and I have re-started my aviation career, another life long passion. As the old old saying goes, and no truer words have been spoken..... Good food, good wine, family and friends truly are the spice of life! Cheers. Whilst living in the Netherlands, it was a big adjustment in country, culture and weather. A great experience to live abroad. You learn so much and it helps make you a more rounded person who appreciates difference. I love to cook and I believe it is in my genetic makeup. I started as a small child helping my mother in the kitchen. She was a fabulous cook and delighted in baking. My grandfather was a baker by trade and made fabulous baked goods. I acknowledge, though I bake well, it just does not bring me joy. I love to cook multi course dinners. I grew up with mostly Spanish and Italian cuisines, taught to me by my mother, aunts and cousins. I am fortunate enough to still have, 4 generations of family still living in Spain! I love visiting my family in Spain. I sit in their Spanish kitchens and watch all the women cook, listening intently, watching closely as to how they make those fabulous dishes. I grew up in Florida, surrounded family and extended family members. I was always in one kitchen or another, listening, helping, & learning about all those cuisines and the different languages being spoken! Mealtime was always a celebration with lots of family, friends, food, and wine. Mom's saying was 'the more the merrier'. I do try to replicate this tradition in my life now. Cooking and meal time is truly a celebration of love and togetherness. I enjoy having family and friends, from around the world, over for a dinner. They are invited anytime and I try to carry on the my mother's motto 'the more the merrier'. Though many of the women, who were so inspirational to me, have now passed on, they live forever within my heart and in the recipes that I lovingly cook today. I try to follow those wonderful traditions, they taught me and keep them alive in my home. My mother will always be the voice in my head and heart. She was a truly fabulous role model and I miss her dearly. My career in aviation now spans 38 years. Working in the aviation industry so long, one becomes a airline 'nomad'. I have lived in 5 different states (Florida, Minnesota, California, Nevada and now Arizona) and now have a country in Europe. While living in different cities, one of my favorite hobbies has been taking cooking classes from different cooking schools. I adore learning different types of cuisine and having themed dinners in my home. To name a few classes I have taken Spanish, French, Italian, Greek, Mexican, 3 types of Chinese, Thai, Swedish and American Bistro classes. It is lovely to learn so much about a country and culture through their cuisines! Life has given me one fabulous ride, and I have so many recipes from around the world to prove it! Cheers !!
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