White Wine Chorizo Mussels

While the Vineyard is well-known for many seafood dishes including the iconic end-of-summer staple clam bake (my recipe here), it’s less known for a recipe I’m about to share here: White wine-simmered, garlicky, chorizo-y mussels. Just kidding! While mussels are common in the Vineyard, this recipe is also inspired from my time in San Sebastián a few years back.

Mussels are jewels of the sea, and there’s nothing more satisfying than opening up a pot of mussels and having its aroma perfume the room. I used to be intimidated working with shellfish because let’s be honest: How do you transform these rocks into something edible? Just patience and technique!

Prior to cooking, I rinse my mussels with cold salt water. This allows the mussels to open slightly and let sand sediment to the bottom of the bowl. While this happens, I sauté my garlic and shallots until they release their fragrant oils. The mussels now join the party, and a splash of wine helps everyone mingle. Meanwhile, I pan-fry my chorizo. Chorizo’s depth and mussels’ brininess is a flavor combination not to miss. When the mussels open, I add chorizo and bring the entire pot to the dining table. A squeeze of lemon and sprinkle of parsley bring everything together. This is one of the recipes that reminds me you don’t need much for a gourmet dish. Man, I need to head back to Spain soon!