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Grilled Mussels and Chorizo

  • Yield: Serves 6
  • Prep Time: 20 minutes
  • Cooking Time: 15 minutes

Grilled Mussels and Chorizo


  • 2 1/2 lbs. mussels
  • 2 tbsp. fresh lemon juice
  • 2 tbsp. olive oil
  • 1 1/4 cups diced fennel
  • 1 cup diced onion
  • 2 garlic cloves, minced
  • 2 chorizo links, casings removed (about 1 lb.)
  • 3/4 cup white wine or chicken broth
  • 2 tbsp. chopped fresh Italian (flat-leaf) parsley


  1. Coat grill with nonstick cooking spray. Preheat grill to medium (300°F to 350°F). Remove beards from mussels, and scrub shells well with a brush. Discard open or cracked mussels.
  2. 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.) Transfer mussels to a large serving dish. Drizzle mussels with lemon juice, and season with pepper to taste. Tent with foil to keep warm.
  3. 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; cook and stir 5 minutes or until browned and crumbled. Add wine; bring to boiling. Reduce heat to low; simmer 2 minutes more. Spoon chorizo mixture over mussels. Sprinkle with parsley, and serve.

Per serving: 458 calories, 30g fat, 9g saturated fat, 92mg cholesterol, 991mg sodium, 11g carbohydrate, 1g fiber, 32g protein


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