Grilled Mussels with Chorizo

Steamed mussels topped with a chorizo reduction and a cheesy breadcrumb crust, then grilled until golden and served on watercress.

Seafood Grill Mussels Chorizo Dinner Party Spanish

Estimated Nutrition

Calories

296.1

kcal / serving

1184.2 kcal total

Carbs

6.6g

per serving

26.4 g total

Fat

22.1g

per serving

88.2 g total

Protein

13.7g

per serving

54.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Sherry Vinegar

Dairy

Butter

Parmesan

grated

GrainsCereals

Breadcrumb

Liquids

150

Red Wine

Meat

150

Chorizo

finely chopped

NutsSeeds

clove

Garlic

Thyme

fresh leaves, chopped

pinch

Salt

to taste

OilsFats

Olive Oil

Seafood

piece

Mussels

cleaned

Vegetables

piece

Shallot

finely chopped

handful

Watercress

baby, for serving

Method

Add wine and mussels, cover with a lid, and cook for 2-3 minutes until mussels open.

Discard any unopened mussels and remove the rest from the pan, reserving the juices.

Remove and discard the top shells and arrange the mussels on a baking sheet.

Preheat the grill to its highest setting.

Heat olive oil in a wide heavy-based pan and fry the shallots, garlic, and chorizo until soft.

Add vinegar, thyme, and salt to the pan and reduce until a thick sauce forms.

Spoon the reduced sauce over the mussels.

Mix butter, breadcrumbs, and cheese in a bowl and spoon over the mussels.

Grill until golden-brown and serve on a bed of baby watercress.