Big Mussels with Chorizo and Saffron Rice Recipe

Name: Big Mussels with Chorizo and Saffron Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chicken stock or broth; 1 cup seafood stock or clam juice (available at the seafood counter or near the canned tuna); 1/4 teaspoon saffron threads; 2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan), plus more for drizzling; 1 1/2 cups short-grain white rice; 1/2 pound chorizo sausage, diced; 3 garlic cloves, chopped; 1 medium onion, chopped; 1 red bell pepper, cored, seeded, and chopped; 2 celery ribs with greens, chopped; 1 bay leaf, fresh or dried; Salt and freshly ground black pepper; 1/2 cup dry white wine; 1 14-ounce can diced tomatoes; 2 pounds cleaned mussels (Pull off the hairy beards with your fingers.); 1/2 cup fresh flat-leaf parsley (a couple of generous handfuls); 1 cup frozen green peas, defrosted; Crusty bread

Servings: persons

2 cups chicken stock or broth
1 cup seafood stock or clam juice (available at the seafood counter or near the canned tuna)
1/4 teaspoon saffron threads
2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan), plus more for drizzling
1 1/2 cups short-grain white rice
1/2 pound chorizo sausage, diced
3 garlic cloves, chopped
1 medium onion, chopped
1 red bell pepper, cored, seeded, and chopped
2 celery ribs with greens, chopped
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1/2 cup dry white wine
1 14-ounce can diced tomatoes
2 pounds cleaned mussels (Pull off the hairy beards with your fingers.)
1/2 cup fresh flat-leaf parsley (a couple of generous handfuls)
1 cup frozen green peas, defrosted
Crusty bread

1
In a medium saucepan, heat the combination of stocks and saffron to a boil, then add a generous drizzle of EVOO and the rice.
2
Cover and cook until tender, stirring occasionally, about 17 minutes.
3
Heat a deep skillet over medium-high heat.
4
Add the 2 tablespoons of the EVOO and the chorizo and cook for 2 minutes to render some of the chorizos fat, then add the garlic, onions, bell peppers, celery, and bay leaf and season with salt and pepper.
5
Cook the vegetables for 7 to 8 minutes, then add the wine and reduce for 1 minute.
6
Add the tomatoes and stir.
7
Add the mussels to the pan in an even layer, then cover the pan tightly.
8
Cook for 3 to 4 minutes to open the mussels.
9
Remove the lid and discard any unopened mussels.
10
Also discard the bay leaf.
11
Combine the parsley in the pan with a serious shake.
12
To serve, add the peas to the cooked rice and toss to combine.
13
Arrange the cooked rice in shallow bowls or on a large, deep platter.
14
Top with the mussels and sauce.
15
Pass crusty bread for mopping.
16
Saffron powder is sometimes available in small, affordable envelopes near the fish counter.
17
Saffron threads are more expensive, but a tin will last a long timejust remember to keep it in a cool place away from the heat of the stove!

717

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cups chicken stock or broth, 1 cup seafood stock or clam juice (available at the seafood counter or near the canned tuna), 1/4 teaspoon saffron threads, 2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan), plus more for drizzling, and more.

Yes, Big Mussels with Chorizo and Saffron Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Big Mussels with Chorizo and Saffron Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions