• Cooking Time: 20 minutes
  • Servings: 4
  • Preparation Time: 20 minutes


  • 1/2 pound diced smoked Spanish chorizo
  • 1 sliced onion
  • 1 sliced red bell pepper
  • 1 sliced yellow bell pepper
  • 4 sliced garlic cloves
  • 2 bay leaves
  • 1 t sweet paprika
  • 1 t smoked paprika
  • 1/2 t crushed red pepper flakes
  • 1 cup dry white wine, divided
  • 14 oz chopped drained tomatoes
  • 1/2 cup chopped parsley
  • 1/2 cup chopped cilantro plus additional for garnish
  • salt
  • pepper
  • 2 pounds mussels
  • crusty bread


  • Saute chorizo, onion, bell peppers and garlic until soft, 5 minutes. Add bay leaves, paprikas and red pepper flakes; cook 1 minute. Stir in 1/2 cup wine and tomatoes; simmer until thick, 15 minutes. Add parsley and 1/2 cup cilantro; season with salt and pepper.
  • Spoon half of the sauce into a foil pie pan set on tin foil; pile mussels on top and cover with remaining sauce and remaining 1/2 cup white wine. Fold foil around the mussels to create a pouch. Place on the grill; cook, shaking occasionally, until mussels have opened, 12 - 15 minutes. Let rest 2 minutes then discard any mussels that haven’t opened. Serve with crusty bread, sprinkled with chopped cilantro.


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