Spanish-Style Mussels With Olives, Chorizo And Sherry
10m prep 10m cook 20m ready
A quick and flavorful Spanish-style mussel dish with chorizo, olives, and sherry. Ready in under 20 minutes, it's perfect for a simple yet impressive supper.
Ingredients
- 2 tbsp olive oil
- 1 onion finely chopped
- 50 g chorizo diced
- 0.5 red pepper finely chopped
- 4 clove garlic crushed
- 1.25 kg fresh mussels cleaned and de-bearded
- 150 ml dry (fino) sherry
- 24 green olives (preferably manzanillas) finely chopped
- 3 tomatoes peeled and diced
- 1 lemon juice of
- 2 tbsp flat-leaf parsley finely chopped
- sea salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 9 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 294 mg
- Iron: 3.47 mg
- Magnesium: 61.8 mg
- Phosphorus: 280 mg
- Potassium: 1045 mg
- Zinc: 2.35 mg
Let's Cook
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Step 1.
Heat the olive oil in a large saucepan over low heat. Add the finely chopped onion, diced chorizo, finely chopped red pepper, and crushed garlic. Cook for 2–3 minutes, stirring occasionally, until the vegetables have softened.
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Step 2.
Add the cleaned mussels to the pan, ensuring they are all tightly closed. Stir to coat them evenly with the onion-chorizo mixture. Pour in the dry sherry, cover the pan with a lid, and steam for 4–5 minutes, until the mussels just begin to open.
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Step 3.
Add the finely chopped olives, diced tomatoes, lemon juice, and chopped flat-leaf parsley to the pan. Season with salt and pepper, stir briefly to combine, then cover again and cook for 1 more minute.
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Step 4.
Bring the pan to the table, remove the lid, and serve immediately. Discard any mussels that have remained closed after cooking.
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