Calling all shellfish lovers! This smokey dish of mussels, shrimp and chorizo has a kick that’s sure not to disappoint!
Growing up in a Portuguese family, shellfish was a staple at most family dinners. Traditionally, we would enjoy seafood after meals or as a late night snack. My family would often pair both mussels and shrimp in a white wine sauce. We also commonly cooked up chorizo sausages, served usually with bread or on it’s own, but never cooked together. So I got an idea to simply add some chorizo into this shellfish dish, cook it all together and it turned out great!
It is important to purchase the right type of chorizo for this recipe. For this you will need a Spanish style of sausage, which is dried and cured in a casing. Typically this kind is sold where the deli meats are at the grocery store. When cooked, you can see a red oil seeping out from the chorizo, which is what will give extra flavour to the sauce.
This dish can be served as an appetizer or as a full meal. I enjoy pairing it with some linguine to capture more of the delicious sauce as a main. Having some warm crusty bread is always welcomed and pairs well to soak up the sauce. Enjoy!
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- 2 lbs fresh live mussels, washed and de-bearded
- 400 grams/14oz of large raw and peeled shrimp
- 3 chorizo sausages, chopped in slices
- ½ chopped onion
- 4 garlic cloves minced
- 2 tablespoons olive oil
- 1¼ cup cup dry white wine
- ¼ teaspoon cayenne pepper
- ½ tablespoon smoked paprika
- chopped parsley for garnish
- Heat oil in large pot on medium then add onion. Cook stirring constantly for about 3 minutes or until onion starts to brown
- Add chorizo sausage, minced garlic, cayenne pepper, and smoked paprika, stir and cook for another minute
- Add the wine and bring to a boil, then lower heat to medium low and simmer for 2 minutes
- Add the shrimp and continue simmer for about 3-5 minutes until shrimp are bring orange
- Remove shrimp and sausage from pot then cover to keep warm while retaining sauce in pot
- Add mussels and re-cover, steaming for about 5 minutes or until mussels open
- Remove from heat and discard any mussels that do not open
- Add shrimp and sausage back to the pot and mix
- Serve in bowls with broth and garnish with fresh parsley