I love mussels and the PNW is known for them. Penn Cove mussels are easy to come by and fresh as can be. There are multiple ways to prepare them but one of my favorites is with a slightly spicy tomato and white wine sauce with really good Spanish chorizo. I’m lucky in that there is a great import market here in Seattle called Big John’s Pacific Food Importers, which carries a great brand of chorizo. You can also find it on Amazon, I buy Palacios Spanish Hot Picante Chorizo 7.9 Ounce. And it takes almost no time at all to prepare.  Enjoy!


Mussels with Chorizo

  • 1 lbs Penn Cove mussels
  • 1 cups dry white wine
  • 1 can diced fire roasted tomatos (14.5 oz)
  • 3 Tbsp tomato paste
  • 6 cloves garlic, minced
  • 1 Tsp crushed red chili pepper
  • 1/2 a Palacios Chorizo, sliced thin
  • 2 Tbsp olive oil
  • 1 medium yellow onion, diced


Clean the mussels to make sure all the “beards” are removed. While you’re at it check to make sure you don’t have any dead ones. If the shell is broken or if it’s open and doesn’t close when you press it, throw it away.

In a large pot, I like my Le Creuset Round Dutch Oven, saute the onion and garlic until fragrant. Deglaze the pot with the wine. Add the tomatos, paste, red chili and chorizo. Bring to a simmer and cook for about 10 minutes. Salt and pepper to taste.

Bring the pot to a boil and add the mussels, cover with the lid and cook for about 5 minutes or until the mussels open. Discard any that didn’t open as that means they were dead and therefore bad.


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