Mussel Recipes // Soups & Chowders // Spanish Stew with Chorizo and Mussels
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  • Gluten Free
  • Lactose Free
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Spanish Stew with Chorizo and Mussels


4 lb (1.8 kg) fresh PEI Mussels
2 Tbsp (30 mL) olive oil
1 medium onion, chopped
4 links fresh chorizo sausage, sliced
3 cloves garlic, minced
1 red pepper, cored and cubed
4 cups (900 g) baby potatoes, halved
4 plum tomatoes, chopped
1/2 tsp (2 mL) smoked Spanish paprika, sweet, or spicy
1 cup (250 mL) dry white wine
1 cup (250 mL) chicken stock
1/2 teaspoon freshly ground black pepper
salt, to taste
Handful fresh flat-leaf parsley, roughly chopped, to garnish
crusty bread to serve


  1. Rinse fresh PEI Mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
  2. Heat olive oil in a large, heavy bottomed pot over medium heat.
  3. Add onion and and stir occasionally, until softened.
  4. Add sausage and stir until edges begin to brown. Add garlic, red pepper, baby potatoes, tomatoes and smoked paprika.
  5. Turn up the heat to medium high and add white wine and stock. Stir to loosen any bits on the bottom of the pan. Add salt and pepper to taste.
  6. Cover and simmer over low heat, until potatoes are tender. 
  7. Add mussels to pot and cover. Leave to steam for 5-7 minutes, until mussels are open. Discard any mussels that do not open. 
  8. Divide between four bowls. Top with parsley and serve with crusty bread.