Mussels & Spicy Chorizo in Bubbling Tomato Sauce

by Zarina
mussels spicy chorizo in sofrito sauce

This bubbling tomato sauce is made with lots of garlic, onions, bay leaves, chilli, and dry white wine with a meaty, rich kick from the spicy chorizo. I love it when those gorgeous shells peek open and take in all those insane flavours.

This meal was so quick to prepare and such a treat for the whole family… served with a crusty baguette to mop up all that delicious chorizo and flavourful sauce. Seriously finger-licking good!

mussels spicy chorizo in sofrito sauce

Mussels & Spicy Chorizo in Sofrito Sauce

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 280g Spicy Chorizo
  • 2kg Mussels cleaned
  • Extra Virgin Olive Oil
  • 2 tbsp Butter
  • 2 Onions finely chopped
  • 12 Garlic cloves crushed
  • 0.5 tsp Chilli Flakes
  • 3 tins Crushed tomatoes
  • 250ml Dry White Wine
  • 2 tsp Sugar
  • 1 tsp Salt
  • 4 Bay leaves
  • 1 tbsp Balsamic Vinegar
  • A small handful of freshly chopped parsley
  • To Serve Lemon wedges, Crusty French Bread.


  1. In a large saucepan or wok on medium-high heat, dry fry the chorizo until the oils are released, and the chorizo starts to brown, about 2-3 minutes.
  2. Add the onion and garlic and a little olive oil if needed and cook until the onions are translucent, do not brown them.
  3. Add the wine and the bay leaves into the pan and let the alcohol cook off a little
  4. Add the crushed red pepper, sugar, salt, tinned tomatoes, bring to a boil, then turn the heat to medium.
  5. Add the balsamic vinegar, taste, and adjust seasoning as desired
  6. Add the mussels to the pan and mix well so they are completely covered in the tomato sauce
  7. Place a lid on top of the pan and cook until mussels start to open about 5 minutes
  8. Give everything a good mix to make sure the mussels have taken in all the flavours from the sauce
  9. Make sure to discard any mussels that do not open
  10. Stir in the parsley 
  11. Serve hot with lemon wedges and a crusty baguette
  12. Make sure to have an empty bowl on the table for the shells
  13. Enjoy!
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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