Mussels with Smoked Chorizo, Tomato & Garlic

Published 5th December, 2019

Cuisine: Australian   Serves: 4

Preparation: 20 Mins   Cooking: 5 Mins


  • 1kg Angelakis Pot Ready Mussels
  • 2 tbls Olive Oil
  • 4 Shallots, finely chopped
  • 4 Cloves Garlic, finely chopped
  • 1 Barossa Fine Foods Smoked Chorizo, cut into small cubes
  • 1 Cup White Wine
  • 1 (400gm) tin chopped Tomatoes
  • ΒΌ Bunch Italian Parsley, finely chopped
  • Cracked Black Pepper
  • Sea Salt


  1. Wash the mussels under cold water and drain
  2. In a large heavy based pot, cook the chorizo in the olive oil over a medium heat until browned, add the shallots and garlic and cook for a further few minutes until soft. Add the white wine and tomatoes, allow to simmer for 3-4 minutes, season with black pepper and sea salt.
  3. Add the mussels, stir and cover with a lid and allow the mussels to steam for 3-4 minutes until they have opened, stir through the chopped parsley.
  4. Transfer mussels to a large serving bowl and serve with crusty bread.