Mussels with White Beans and Chorizo

© John Kernick

Mussels with White Beans and Chorizo

  • SERVINGS: 2 to 4

F&W Best New Chef 1996 Michael Schlow adds white beans and smoky chorizo to mussels for a hearty, substantial meal.

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  1. 1/4 cup plus 2 tablespoons extra-virgin olive oil

  2. 1 garlic clove, thinly sliced

  3. 2 ounces dried chorizo, diced

  4. 10 cherry tomatoes, halved

  5. Pinch of crushed red pepper

  6. Salt

  7. Ground black pepper

  8. One 15-ounce can cannellini beans, drained

  9. 2 pounds mussels, scrubbed and debearded

  10. Chopped parsley and grilled bread, for serving

  1. In a large, deep skillet, combine the olive oil with the garlic and chorizo and cook over high heat for 1 minute. Add the cherry tomatoes and crushed red pepper, season with salt and black pepper and cook for 1 minute. Add the cannellini beans, mussels and 1/2 cup of water, cover and cook over high heat until the mussel shells open, about 3 minutes; discard any mussels that don’t open. Transfer the mussels, beans, tomatoes and chorizo to deep bowls, sprinkle with parsley and serve with grilled bread.

Suggested Pairing

Citrusy, slightly herbal Sauvignon Blanc.