Mussels with tomato, chorizo and sherry

Mussels with tomato, chorizo and sherry

(1) Rate it

  • 1:35 Prep
  • 0:30 Cook
  • 4 Servings
  • Advanced

A tasty relish of tomato, spicy chorizo tops fresh mussels.

Featured in
Winter recipes, Nutrition information


  • 1kg fresh mussels
  • 2 tablespoons olive oil
  • 1 red onion, halved, thinly sliced
  • 2 tablespoons dry sherry
  • 400g can chopped tomatoes
  • 300ml Massel chicken style liquid stock (see Notes)
  • 1 tablespoon thyme leaves, plus extra to serve
  • 1 chorizo sausage, cut into 1cm cubes


  • Step 1
    Soak mussels in cold water for 1 hour, changing water twice (this helps remove any grit). Drain mussels, discarding any broken shells. Scrub and remove beards.
  • Step 2
    Heat oil in a pan over medium heat. Cook onion for 5 minutes to soften. Add sherry and bubble for 30 seconds, then add tomato, stock and thyme and bring to the boil. Simmer for 2 minutes, then add mussels and cover with a lid. Cook for 2-3 minutes, removing mussels as they open (discard any mussels that haven’t opened after this time). Keep mussels warm while you simmer sauce over medium-high for 20 minutes until reduced to a thick relish.
  • Step 3
    Meanwhile, cook chorizo in a pan over medium heat for 2-3 minutes until crisp and browned. Drain on paper towel.
  • Step 4
    Remove and discard ‘top’ shells from mussels. Serve mussels topped with the relish, chorizo and thyme.

  • Low carb
  • Low kilojoule
  • Low sugar
  • Lower gi


  • 1070 kj


  • 18g

    Fat Total

  • 5g

    Saturated Fat

  • 2g


  • 15g


  • 32mg


  • 865.67mg


  • 4g

    Carbs (sugar)

  • 5g

    Carbs (total)

All nutrition values are per serve


* This recipe could also use fish stock as an alternative.

  • Author: Jill Dupleix
  • Image credit: Brett Stevens
  • Publication:



Please enter your comment!
Please enter your name here