Skillet Mussels and Clams with Chorizo


by: Naomi

A wonderful way with mussels ideal for a speedy supper mussels with chorizo.


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serves: 4

1/4 pound chorizo sausage

2 tablespoons extra virgin olive oil

2 dozen mussels, about 1 pound, scrubbed and debearded

1 dozen littleneck clams, about 1 pound, scrubbed

1 tablespoon finely chopped garlic

1/4 cup white wine

1 tablespoon finely chopped fresh parsley

1 tablespoon finely chopped fresh mint

Nutrition Facts
Skillet Mussels and Clams with Chorizo

Servings Per Recipe: 4

Amount per Serving

Calories: 386

  • Total Fat: 21.3 g
  •     Saturated Fat: 5.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 95.3 mg
  • Sodium: 740.5 mg
  • Total Carbs: 8.8 g
  •     Dietary Fiber: 0.1 g
  •     Sugars: 0.2 g
  • Protein: 35 g

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1.  Remove the sausage from the casing and break into pieces 1/4 inch or smaller. In a 12-inch ovenproof skillet over Direct High heat, warm the olive oil and cook the sausage until the meat is no longer pink, about 3 minutes, stirring occasionally [be sure to wear a cooking mitt to protect your hand from the hot handle].

2.  Add the mussels, clams, and garlic. Cook for 3 minutes, stirring gently once or twice. Add the wine. As the shells steam open, transfer them with tongs to a medium bowl [the clams will probably take longer to open]. Discard any mussels and clams that do not open within 10 minutes in the skillet. Return the opened shellfish to the skillet and add the parsley and mint. Stir gently to evenly distribute the ingredients. Serve warm.

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