Chorizo Chardonnay Mussels

Like I said yesterday, I had a tapas night recently with some friends and it was a really fun time. I served a few dishes and paired them with some great wines from Red Diamond who sponsored both of these posts. This was my favorite of the two dishes, a big bowl of mussels that is flavored with Spanish chorizo. While the chorizo is what really takes this dish to the next level, adding in celery leaves as a final garnish is what makes it fresh and more interesting then a lot of similar dishes. Red Diamond is giving away tickets to Spain, so make sure you sign up here!
Spanish chorizo is what makes this recipe amazing. Chorizo crisping up in the pan and the shallot and celery is added. Mussels go in next! Make sure you wash them first and get rid of any dead ones. Add in the wine to help steam the mussels. Once they are all open it is time to serve them! The wine mixes with the chorizo fat and the juice from the mussels to form an amazing liquid so make sure you have lots of bread to dunk! Oh man, when I am in the right mood, there is nothing better than digging into a huge bowl of mussels.
A dish like this is so easy to make and really inexpensive, but once it all comes together there is nothing like it!
When brands like Red Diamond Wine sponsor posts like this, it makes it possible for me to keep doing what I do, so make sure you grab some of their delicious wines next time you are standing in the wine aisle wondering what to pick!

Chorizo Chardonnay Mussels

For:  3 People

  • 3 Pounds Mussels Rinsed and Brushed
  • 2 Celery Stalks Thin sliced
  • 2 Shallots Thin sliced
  • 1/2 Pound Chorizo Diced
  • 1/2 Cup Chardonnay (maybe a little more if needed)
  • 1/4 Cup Celery leaves Chopped
  • 1/4 Cup Parsley Chopped
  • Bread

Instructions

  1. Cook your chorizo for about 5 minutes in some olive oil until it has rendered a lot of its fat and is starting to crisp up. Add in the celery and shallot and cook about 3 minutes. Add in the mussels and stir. Add in the chardonnay and simmer about 3-5 minutes until all of the mussels are open. Remove from heat and toss in the celery leaves and parsley. Serve with the bread!