Located in Seattle’s Famous Pike Place Market

Spanish Chorizo and White Wine Mussels

Spanish Chorizo and White Wine Mussels


  • 2 lbs Mussels (debearded)
  • 2 links Chorizo (taken out of casing)
  • 1 T Olive Oil 4 T Shallots (mince)
  • 3 Garlic Cloves (sliced)
  • 1 C Dry White Wine
  • ½ C black olives
  • ½ C Parsley (minced)


  1. Heat olive oil over medium high heat. Tear up chorizo and add to hot oil for 2-3 minutes to brown. Remove with slotted spoon and set aside. Add minced shallot, sliced garlic and black olives. Let cook for 1-2 minutes. Add white wine, mussels and cover. Let cook for 5-10 minutes until mussels have opened. Garnish with parsley and top with chorizo. Serve with warm bread.

Recipe by Chef Liz McCune of Eat Seattle.

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