Recipe courtesy of Tom Douglas
Print
Total:
50 min
Prep:
20 min
Cook:
30 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Tomato Sauce:
  • 2 tablespoons olive oil
  • 1 cup finely chopped onion
  • 4 ounces Spanish chorizo, chopped
  • 2 cups canned crushed tomatoes, with their juice
  • 1 cup dry white wine
  • Kosher salt and freshly ground black pepper 
  • Kosher salt and freshly ground black pepper
Mussels:
  • 2 pounds mussels, rinsed, scrubbed, and de-bearded
  • 1 cup chicken stock or dry white wine
  • 4 lemon wedges, for garnish

Directions

Tomato Sauce: To make the tomato-sausage base, put a saucepan over medium-high heat and add the oil. Add the onions and cook until translucent, stirring, about 2 to 3 minutes. Add the chorizo and saute for 1 to 2 minutes. Add the tomatoes and wine, reduce the heat to a simmer, and simmer gently until slightly thickened and reduced, about 10 to 15 minutes. Season, to taste, with salt and pepper. Keep the tomato base warm while you cook the mussels.

Mussels: Put the mussels in a large skillet or wok over high heat, add the stock or wine, and cover with a lid. Cook the mussels until they open, about 5 minutes. Remove the lid, and pour the tomato-sausage base over the mussels. Cook for 1 to 2 minutes, until fully heated through. Divide the mussels among 4 shallow soup bowls and serve immediately, garnished with lemon wedges.

Cook's Note

At the Dahlia Lounge, we serve these mussels with lemon aioli, which is homemade mayonnaise seasoned with plenty of lemon juice and lemon zest. We also make our own spicy pork sausage, but Spanish chorizo is a good substitute. Another way to cook the mussels is to roast them in a very hot oven, with a lid on, until they open.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Roasted Breaded Mussels: Cozze al Forno

Recipe courtesy of Mario Batali

Smoked Mussel Fritters with a Roasted Red Pepper Aioli

Recipe courtesy of Emeril Lagasse

On TV

Holy & Hungry

7:30am | 6:30c

Holy & Hungry

8:30am | 7:30c

Holy & Hungry

9:30am | 8:30c

Cheap Eats

10am | 9c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Unique Eats

1pm | 12c

Unique Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Carnival Eats

10pm | 9c

Carnival Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

Trending Videos

Brunch Bonanza

So Much Pretty Food Here