Jump to Recipe This delightfully easy Chorizo Mussels dish with Arborio rice is the perfect lunch or dinner, no matter the time of year! This is a nice, light meal with tons of flavor that the whole family can enjoy (or just treat mom and dad for the night!). Easy and flavorful, this Chorizo Mussels dish is the perfect meal! Cook up your mussels when your rice is almost ready, as they won’t take long at all…then serve up everything together! Yum! To Cook Your Chorizo with Tomatoes and Rice… In a large skillet or frying pan, melt the first 1 tablespoon portion of butter over medium heat then add the minced garlic and cook for 1-2 minutes until lightly golden in color. Add the Arborio rice and cook for an additional 1-2 minutes. Heat the chicken broth in a medium saucepan, at medium heat. Add a ½ cup initially to the Arborio rice and garlic in your skillet or frying pan. Cook for 2-3 minutes and let the rice absorb the first of the broth before adding the soft pork chorizo and the fire-roasted diced tomatoes. Cook the chorizo while the pan is fairly dry for 2-3 minutes before adding more broth by the ladleful until all of the broth has been added and the rice is a bit brothy (unlike risotto that the Arborio rice is frequently used for). When the Arborio has reached a nice al dente texture, add the last tablespoon portion of butter and the liquid from cooking the mussels. To Cook the Mussels… In a separate medium skillet or frying pan, melt 1 tablespoon of butter over medium heat and add the cleaned mussels. Squeeze the juice from 1 lemon into the pan, add the dill weed, and allow the mussels to cook until they are all open (make sure any broken mussels have already been discarded, as well as any that do not open during the cooking process). Serve the Chorizo with Tomatoes and Rice in bowls, with the mussels divided between your portions. Serve with a lemon wedge (or two). Garnish with additional dill weed, if desired. Enjoy! Other Awesome Recipes Red Lobster Cheddar Bay BiscuitsTater Tot CasseroleSmoked Beef RibsButterfly Stuffed Pork ChopsSmoked Shrimp Meatballs
Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 2 reviews
Chorizo Mussels
Chorizo, Arborio rice, and mussels? Nothing better!
Author | Angela
Servings: 4 servings Calories: 432kcal Prep 10 minutes Cooking 35 minutes Total Time 45 minutes
Share on Facebook Ingredients 1x2x3xChorizo with Tomatoes and Rice▢ 2 Tbsp butter (divided, 2 1 tablespoon portions)▢ 2 cloves garlic (minced)▢ 1 ½ c Arborio rice▢ 2 c chicken broth▢ 1 Tbsp fennel seeds▢ 10 oz pork chorizo (soft chorizo, we used Cacique brand)▢ 1 14.5 oz can fire roasted diced tomatoes (do not drain off excess liquid)▢ juice from cooking the musselsMussels▢ 1 lb mussels (fresh or frozen, cleaned)▢ 1 Tbsp butter▢ juice from 1 lemon (plus a ¼ lemon with each serving)▢ 4 sprigs dill weed (more for garnish, if desired)
InstructionsChorizo with Tomatoes and RiceIn a large skillet or frying pan, melt the first 1 tablespoon portion of butter over medium heat then add the minced garlic and cook for 1-2 minutes until lightly golden in color. Add the Arborio rice and cook for an additional 1-2 minutes.Heat the chicken broth in a medium saucepan, at medium heat. Add a ½ cup initially to the Arborio rice and garlic in your skillet or frying pan. Cook for 2-3 minutes and let the rice absorb the first of the broth before adding the soft pork chorizo and the fire roasted diced tomatoes.Cook the chorizo while the pan is fairly dry for 2-3 minutes before adding more broth by the ladleful until all of the broth has been added and the rice is a bit brothy (unlike risotto that the Arborio rice is frequently used for). When the Arborio has reached a nice al dente texture, add the last tablespoon portion of butter and the liquid from cooking the mussels.MusselsIn a separate medium skillet or frying pan, melt 1 tablespoon of butter over medium heat and add the cleaned mussels. Squeeze the juice from 1 lemon into the pan, add the dill weed, and allow the mussels to cook until they are all open (make sure any broken mussels have already been discarded, as well as any that do not open during the cooking process).Serve the Chorizo with Tomatoes and Rice in bowls, with the mussels divided between your portions. Serve with a lemon wedge (or two). Garnish with additional dill weed, if desired. NutritionCalories: 432kcal (22%) | Carbohydrates: 68g (23%) | Protein: 14g (28%) | Fat: 11g (17%) | Saturated Fat: 6g (38%) | Cholesterol: 39mg (13%) | Sodium: 833mg (36%) | Potassium: 361mg (10%) | Fiber: 3g (13%) | Sugar: 2g (2%) | Vitamin A: 847IU (17%) | Vitamin C: 16mg (19%) | Calcium: 73mg (7%) | Iron: 7mg (39%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! chorizo mussels Course Dinner Recipes, Main DishCuisine American Save Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/
This delightfully easy Chorizo Mussels dish with Arborio rice is the perfect lunch or dinner, no matter the time of year! This is a nice, light meal with tons of flavor that the whole family can enjoy (or just treat mom and dad for the night!).
Easy and flavorful, this Chorizo Mussels dish is the perfect meal!
Cook up your mussels when your rice is almost ready, as they won’t take long at all…then serve up everything together! Yum!
To Cook Your Chorizo with Tomatoes and Rice…
In a large skillet or frying pan, melt the first 1 tablespoon portion of butter over medium heat then add the minced garlic and cook for 1-2 minutes until lightly golden in color. Add the Arborio rice and cook for an additional 1-2 minutes.
Heat the chicken broth in a medium saucepan, at medium heat. Add a ½ cup initially to the Arborio rice and garlic in your skillet or frying pan. Cook for 2-3 minutes and let the rice absorb the first of the broth before adding the soft pork chorizo and the fire-roasted diced tomatoes.
Cook the chorizo while the pan is fairly dry for 2-3 minutes before adding more broth by the ladleful until all of the broth has been added and the rice is a bit brothy (unlike risotto that the Arborio rice is frequently used for). When the Arborio has reached a nice al dente texture, add the last tablespoon portion of butter and the liquid from cooking the mussels.
To Cook the Mussels…
In a separate medium skillet or frying pan, melt 1 tablespoon of butter over medium heat and add the cleaned mussels. Squeeze the juice from 1 lemon into the pan, add the dill weed, and allow the mussels to cook until they are all open (make sure any broken mussels have already been discarded, as well as any that do not open during the cooking process).
Serve the Chorizo with Tomatoes and Rice in bowls, with the mussels divided between your portions. Serve with a lemon wedge (or two). Garnish with additional dill weed, if desired. Enjoy!
Other Awesome Recipes
- Red Lobster Cheddar Bay BiscuitsTater Tot CasseroleSmoked Beef RibsButterfly Stuffed Pork ChopsSmoked Shrimp Meatballs
Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 2 reviews
Chorizo Mussels
Chorizo, Arborio rice, and mussels? Nothing better!
Author | Angela
Servings: 4 servings Calories: 432kcal Prep 10 minutes Cooking 35 minutes Total Time 45 minutes
Share on Facebook Ingredients 1x2x3xChorizo with Tomatoes and Rice▢ 2 Tbsp butter (divided, 2 1 tablespoon portions)▢ 2 cloves garlic (minced)▢ 1 ½ c Arborio rice▢ 2 c chicken broth▢ 1 Tbsp fennel seeds▢ 10 oz pork chorizo (soft chorizo, we used Cacique brand)▢ 1 14.5 oz can fire roasted diced tomatoes (do not drain off excess liquid)▢ juice from cooking the musselsMussels▢ 1 lb mussels (fresh or frozen, cleaned)▢ 1 Tbsp butter▢ juice from 1 lemon (plus a ¼ lemon with each serving)▢ 4 sprigs dill weed (more for garnish, if desired)
InstructionsChorizo with Tomatoes and RiceIn a large skillet or frying pan, melt the first 1 tablespoon portion of butter over medium heat then add the minced garlic and cook for 1-2 minutes until lightly golden in color. Add the Arborio rice and cook for an additional 1-2 minutes.Heat the chicken broth in a medium saucepan, at medium heat. Add a ½ cup initially to the Arborio rice and garlic in your skillet or frying pan. Cook for 2-3 minutes and let the rice absorb the first of the broth before adding the soft pork chorizo and the fire roasted diced tomatoes.Cook the chorizo while the pan is fairly dry for 2-3 minutes before adding more broth by the ladleful until all of the broth has been added and the rice is a bit brothy (unlike risotto that the Arborio rice is frequently used for). When the Arborio has reached a nice al dente texture, add the last tablespoon portion of butter and the liquid from cooking the mussels.MusselsIn a separate medium skillet or frying pan, melt 1 tablespoon of butter over medium heat and add the cleaned mussels. Squeeze the juice from 1 lemon into the pan, add the dill weed, and allow the mussels to cook until they are all open (make sure any broken mussels have already been discarded, as well as any that do not open during the cooking process).Serve the Chorizo with Tomatoes and Rice in bowls, with the mussels divided between your portions. Serve with a lemon wedge (or two). Garnish with additional dill weed, if desired. NutritionCalories: 432kcal (22%) | Carbohydrates: 68g (23%) | Protein: 14g (28%) | Fat: 11g (17%) | Saturated Fat: 6g (38%) | Cholesterol: 39mg (13%) | Sodium: 833mg (36%) | Potassium: 361mg (10%) | Fiber: 3g (13%) | Sugar: 2g (2%) | Vitamin A: 847IU (17%) | Vitamin C: 16mg (19%) | Calcium: 73mg (7%) | Iron: 7mg (39%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! chorizo mussels Course Dinner Recipes, Main DishCuisine American
Save
Love This Recipe?Click On A Star To Rate It!
5 from 2 reviews
Chorizo Mussels
Chorizo, Arborio rice, and mussels? Nothing better!
Author | Angela
Servings: 4 servings
Calories: 432kcal
Prep 10 minutes
Cooking 35 minutes
Total Time 45 minutes
Ingredients 1x2x3xChorizo with Tomatoes and Rice▢ 2 Tbsp butter (divided, 2 1 tablespoon portions)▢ 2 cloves garlic (minced)▢ 1 ½ c Arborio rice▢ 2 c chicken broth▢ 1 Tbsp fennel seeds▢ 10 oz pork chorizo (soft chorizo, we used Cacique brand)▢ 1 14.5 oz can fire roasted diced tomatoes (do not drain off excess liquid)▢ juice from cooking the musselsMussels▢ 1 lb mussels (fresh or frozen, cleaned)▢ 1 Tbsp butter▢ juice from 1 lemon (plus a ¼ lemon with each serving)▢ 4 sprigs dill weed (more for garnish, if desired)
InstructionsChorizo with Tomatoes and RiceIn a large skillet or frying pan, melt the first 1 tablespoon portion of butter over medium heat then add the minced garlic and cook for 1-2 minutes until lightly golden in color. Add the Arborio rice and cook for an additional 1-2 minutes.Heat the chicken broth in a medium saucepan, at medium heat. Add a ½ cup initially to the Arborio rice and garlic in your skillet or frying pan. Cook for 2-3 minutes and let the rice absorb the first of the broth before adding the soft pork chorizo and the fire roasted diced tomatoes.Cook the chorizo while the pan is fairly dry for 2-3 minutes before adding more broth by the ladleful until all of the broth has been added and the rice is a bit brothy (unlike risotto that the Arborio rice is frequently used for). When the Arborio has reached a nice al dente texture, add the last tablespoon portion of butter and the liquid from cooking the mussels.MusselsIn a separate medium skillet or frying pan, melt 1 tablespoon of butter over medium heat and add the cleaned mussels. Squeeze the juice from 1 lemon into the pan, add the dill weed, and allow the mussels to cook until they are all open (make sure any broken mussels have already been discarded, as well as any that do not open during the cooking process).Serve the Chorizo with Tomatoes and Rice in bowls, with the mussels divided between your portions. Serve with a lemon wedge (or two). Garnish with additional dill weed, if desired.
Nutrition
Calories: 432kcal (22%) | Carbohydrates: 68g (23%) | Protein: 14g (28%) | Fat: 11g (17%) | Saturated Fat: 6g (38%) | Cholesterol: 39mg (13%) | Sodium: 833mg (36%) | Potassium: 361mg (10%) | Fiber: 3g (13%) | Sugar: 2g (2%) | Vitamin A: 847IU (17%) | Vitamin C: 16mg (19%) | Calcium: 73mg (7%) | Iron: 7mg (39%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Dinner Recipes, Main DishCuisine American
Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/
