Mussels with garlic and chorizo

13 Jan
Mussels after a nice relaxing bath

Mussels after a nice relaxing bath

Some of you know this. I used to be a fishmonger. Long summers smelling like last week’s haddock, a car interior smelling like last week’s cod baked in the summer sun all day, fish scales in the most random places you can imagine (or maybe  best not to.) There was an upside to this, access to the very best of fresh fish. I still have a man on the inside and he never steers me wrong. So on a recent spin out to Howth I picked up some mussels. This is a recipe I love- 4 ingredients, sheer simplicity. I find the smokey flavour of the chorizo works really well with the sweetness of the mussels. Plus it’s nice to go for a tomato based sauce sometimes, mussels tend to be constantly subjected to wine, cream etc. Apologies about the photo not representing these delicious morsels as best it could. Manic dinner time, hungry people to feed- this food blogger chose survival over food-gawker.


about 3 inches of chorizo. skin removed and cut into discs, then quarters.

1 tin chopped tomatoes

3 large cloves of garlic. Crushed.

1 kg mussels, cleaned.


Take the chorizo, peel the skin off, cut into smaller pieces so that after a brief fry they will crisp up and give off their delicious chorizo flavour! You don’t even have to add any oil as the chorizo will render down all by itself.

Once they have crisped up, add the tin of tomatoes and the crushed cloves of garlic. Don’t be afraid to give this a good bit of hob time so that it reduces down. The juices/water in the mussels will thin out the sauce. As this bubbles away, clean your mussels. Take off their beards, and give the shells a good rub with your thumb to make sure anything loosely attached will come off. I do this under running cold water as it makes it a little easier. Any mussels that do not close after a good tap, bin them. Any ones that don’t open after cooking- bin them also. It’s just not worth it.

Add the cleaned mussels to the sauce and put a lid on the pot. Turn up the heat and let them bath in the sauce until they open up wide. I stir them around once or twice as they open to make sure the sauce gets everywhere.


P.S. Fiftieth blog post, time flies eh?

7 Responses to “Mussels with garlic and chorizo”

  1. Denise Dunne January 13, 2013 at 7:31 pm #

    Nice recipe. Thanks for sharing. I always prefer real photos where you know the food is good and ready to eat, rather than over-styled ones, where the food has probably gone cold or past its best!

    • thesilverchicken January 13, 2013 at 10:59 pm #

      Thanks Denise- I am guilty of shooting some shots the next day- but no point with this! Too good to waste.

  2. warmandsnugandfat January 13, 2013 at 11:48 pm #

    That is our kind of dinner – the husband and the babies adore mussels and chorizo, they usually get them in separate dishes but I think I will give this one a spin for a special treat

    • thesilverchicken January 13, 2013 at 11:50 pm #

      Let me know how you get on! Mussels are a favourite of mine. Such good value and so simple and tasty!

  3. notladanna January 14, 2013 at 12:25 pm #

    Yuuuuum, if only I wasn’t allergic to mussels / 😦 I forwarded it onto my bro who will defo make it!

    Anna Dalton


  1. Best of the Foodie Blogs: Ten at Ten (52) | Foodies 100 - January 23, 2013

    […] garlic and chorizo – this sounds like a winning combination to me! Head on over to The Silver Chicken to read the mouthwatering recipe. Then make some and bring it to me. […]

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