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Spicy Chorizo Mussels with Hand-Cut Fries - Image 1

Spicy Chorizo Mussels with Hand-Cut Fries

European cuisineBelgian cuisineSpanish cuisine
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Spicy Chorizo Mussels with Hand-Cut Fries

Mussels with Fries

  1. Stews & Curries

Prep: 25 min • Cook: 20 min. Mussels are steamed to perfection in a savory broth infused with the smoky spice of chorizo, rich tomatoes, a splash of white wine, and a hint of chili and paprika. This flavorful dish is perfectly complemented by a side of crispy, homemade hand-cut fries.

Preparation time
25 min
Cooking time
20 min
Total time
45 min
Servings
4
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

For the Mussels

  • 2lb mussels(fresh, scrubbed and debearded)
  • 5oz chorizo(Spanish, diced)
  • 14oz tomatoes(canned chopped)
  • 1 pc onion(medium, finely chopped)
  • 3 pcs garlic(cloves, minced)
  • 1 tsp paprika(sweet or smoked)
  • 1/2 tsp chili flakes(or to taste)
  • 6 3/4 fl oz white wine(dry)
  • 1/2 cup parsley(fresh, chopped for garnish)
  • 2 tbsp olive oil

For the Fries

  • 18oz potatoes(suitable for frying (e.g., Maris Piper, King Edward))
  • vegetable oil(for frying)
  • salt(to taste)

Instructions

Prepare the Fries

  1. Peel the potatoes and cut them into thick-cut chips (wedges), about 1.5 cm thick.
  2. Rinse the cut potatoes under cold water to remove excess starch, then pat them thoroughly dry with a clean kitchen towel.
  3. Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 130°C (265°F).
  4. Fry the potato wedges in batches for 5-7 minutes until they are soft and slightly pale. Do not let them color. Remove from the oil and drain on paper towels. Let them cool completely.

Cook the Mussels and Second Fry for Fries

  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic, diced chorizo, paprika, and chili flakes. Cook for another 2-3 minutes until the chorizo renders some of its fat and becomes fragrant.
  3. Pour in the white wine and bring to a simmer, scraping up any browned bits from the bottom of the pot.
  4. Add the canned chopped tomatoes. Stir well, bring to a boil, then reduce heat and let simmer for 5 minutes to allow flavors to meld.
  5. Meanwhile, increase the oil temperature for the fries to 190°C (375°F).
  6. Add the mussels to the simmering tomato and chorizo sauce. Cover the pot tightly and cook for 5-7 minutes, or until all the mussels have opened. Discard any mussels that remain closed.
  7. While the mussels are cooking, fry the par-cooked potato wedges in the hot oil for 3-5 minutes until golden brown and crispy. Remove and drain on paper towels. Season with salt.

Serve

  1. Ladle the mussels and their rich broth into serving bowls.
  2. Garnish generously with fresh chopped parsley.
  3. Serve immediately with the hot, crispy hand-cut fries on the side.

Nutrition

Servings
4
Serving size (imperial)
12.3 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories750.5 kcal214.4 kcal3,002 kcal
Protein45.2 g12.9 g180.8 g
Fat35.8 g10.2 g143.2 g
Carbs55.3 g15.8 g221.2 g

Tips

  • Ensure mussels are fresh by checking that their shells are tightly closed or close when tapped. Discard any that are open and do not close.
  • The key to crispy fries is a two-stage frying process: a lower temperature fry followed by a high-temperature fry.
  • Serve with crusty bread to soak up the delicious chorizo and tomato broth – a true Belgian tradition!

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