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Grilled Mussels and Chorizo

Grilled Mussels and Chorizo

  • Yield: Serves 6
  • Prep Time: 20 minutes
  • Cooking Time: 15 minutes
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  • 2 1/2 lbs Mussels
  • 2 tbsp Fresh lemon juice
  • 2 tbsp Olive oil
  • 1 1/4 cups Fennel, diced
  • 1 cup Onion, diced
  • 2 cloves Garlic, minced
  • 1 lb Chorizo, casings removed
  • 3/4 cup White wine, or chicken broth
  • 2 tbsp Fresh Italian parsley, chopped


  1. Preheat grill to medium heat.
  2. Coat grill with nonstick cooking spray.
  3. Remove beards from mussels, and scrub shells well with a brush. Discard open or cracked mussels.
  4. Place mussels in a grill basket or on aluminum foil. Grill mussels, covered, 8 minutes or until shells are fully open. Discard any that do not open.
  5. Transfer mussels to a large serving dish. Drizzle mussels with lemon juice, and season with pepper to taste. Tent with foil to keep warm.
  6. Meanwhile, heat oil in a large skillet over medium heat. Add fennel, onion and garlic. Sauté 5 minutes or until fennel is tender. Add chorizo and cook, stirring, 5 minutes or until browned and crumbled.
  7. Add wine and bring to a boil. Reduce heat to low and simmer 2 minutes more.
  8. Spoon chorizo mixture over mussels. Sprinkle with parsley, and serve.