Drunken Mussels with Spicy Chorizo Broth

Seafood can be intimidating, not to mention expensive.  Fortunately, mussels are extremely inexpensive and beyond simple to prepare.  The broth for these mussels is so flavorful.  Pro tip: after you devour your mussels, you will be left with extra broth.  Add in the rest of your seafood stock (see, we’re using leftovers, if that doesn’t excite you I don’t know what will) to the broth and bring to a boil.  Then add in one pound of uncooked noodles, bow tie being the obvious choice, and cook until the noodles are tender.  You may have to add in some water if the noodles absorb all of the liquid but aren’t quite cooked yet.  Finish with a half cup of grated parmesan and 4 ounces of mascarpone cheese.  Boom, just like that you have some bomb pasta and you’ve utilized leftovers.  Its okay to feel amazing, you are amazing.

Photography by Sophie Marie Creative



  • 2 pounds fresh mussels (please follow this to make sure you safely prepare the mussels)
  • 1/2 pound ground chorizo
  • 1 onion; finely diced
  • 4 large cloves garlic; minced
  • 1 tablespoon smoked paprika
  • 1 sprig fresh thyme
  • 1 cup white wine
  • 1 can (about 14.5 ounces) diced fire roasted tomatoes
  • 1/2 cup white clam sauce
  • 1 cup seafood stock
  • 1 tablespoon sun dried tomatoes; minced
  • 1/2 cup flat leaf parsley; chopped
  • 1 pinch saffron (optional)
  • Salt
  • Black pepper
  • Crusty bread (I made my own; totally optional a store bought baguette would work excellent)


  1. In a medium size pot, begin browning the chorizo over medium heat.  If it is fatty, drain off some of the grease.
  2. Add the onion, garlic, and smoked paprika to the chorizo and cook until the onion has soften.
  3. De-glaze with the white wine and add in the thyme.
  4. Next add in the tomatoes, clam sauce, seafood stock, sun dried tomatoes, and saffron if you’re using it.  Bring the broth to a boil then cover and reduce the heat to simmer.  Allow it to cook down for about an hour.
  5. Taste the broth and season accordingly with salt and pepper.
  6. Bring the broth back to a boil.  Once boiling, add in the cleaned mussels and stir to coat with sauce.  Sprinkle with parsley then cover and cook over medium heat for 6-8 minutes.  Serve immediately and discard any mussels that did not open.

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