Mussels with Mexican Chorizo

Mussels and Mexican ChorizoMussels with Mexican Chorizo is a blend of steamed mussels, boldly seasoned ground pork and fresh, juicy tomatoes. It all comes together quickly in one pot, a delicious swirl of spicy meat and tender mussels in a rich and flavorful broth.

Pork and mussels is not a typical surf and turf combination but it’s right up there with all the great meat and seafood pairings. The salty and slightly sweet flavor of pork with the briny and slightly sweet flavor of mussels is a match made in heaven. If you don’t totally love the flavor of mussels, you’re likely to still enjoy this dish. The flavor of the seasoned pork is what really stands out in this dish.

The seasoning blend for Mexican chorizo in this recipe is a quick and easy version – but still delicious. If you have a little more time then try this version with whole, dried chiles, for more complex flavor. Mexican chorizo is smoky, sweet and can be spicy but doesn’t have to be. It depends on how spicy your chile powder is. If you cook up your pot of chorizo and mussels and it’s not as smokin’ hot as you want it to be, that’s a problem easy to fix. Simply serve sliced jalapeños or hot sauce on the side.

Servings: 4

Time in the Kitchen: 35 minutes



  • 2 to 2 1/2 pounds of mussels, cleaned (see below) (900 to 1130 g)
  • 1 tablespoon Ancho chile powder (or other type of chile powder) (15 ml)
  • 1 teaspoon dried oregano (5 ml)
  • 2 teaspoons fresh thyme (10 ml)
  • 1/2 teaspoon ground cumin (2.5 ml)
  • 1/4 teaspoon ground cinnamon (a pinch)
  • 3/4 teaspoon salt (2.5 ml)
  • 2 tablespoons apple cider vinegar (15 ml)
  • 1/2 pound ground pork (230 g)
  • 2 tablespoons unsalted butter (30 g)
  • 2 shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 pound tomatoes, roughly chopped (reserve the juice) (450 g)
  • Fresh cilantro or parsley to garnish


To clean the mussels, swirl them around in a large bowl of clean water then rinse each mussel individually under running water. Try to rub off anything clinging to the shell. If a stringy beard (that looks like a little piece of seaweed) is still hanging outside of any shells, firmly yank it off with a side-to-side motion. Discard any mussels that are cracked or open.

In a small bowl, combine chile powder, oregano, thyme, cumin, cinnamon and salt.

In a medium bowl, pour half the vinegar and half the spice mixture over the ground pork. Mix really well then add the rest of the vinegar and spices and mix again to make sure all of the meat is evenly seasoned.

In a wide pot over medium heat melt the butter and then sauté the shallots until they start to soften, about 3 minutes. Add the garlic and sauté 20 to 30 seconds more.

Raise the heat to medium-high and add the pork. Cook the pork for only 5 minutes, breaking the meat up into small pieces as it cooks.

Step 1

Add the tomatoes. Boil for 10 minutes then reduce the heat down to medium again.

Step 2

Add the mussels and cover the pot. Simmer until the mussels open, about 3 minutes.

Step 3

Garnish with finely chopped parsley or cilantro.

Mussels and Mexican Chorizo

July Keto Month
Primal Kitchen Frozen Bowls

About the Author

If you'd like to add an avatar to all of your comments click here!

15 thoughts on “Mussels with Mexican Chorizo”

Leave a Reply

Your email address will not be published. Required fields are marked *

  1. Another Saturday recipe winner – mussels and chorizo, oh, man. I wish I didn’t live 800 miles from the Ocean, where mussels are cheap or even free at low tide . . .

  2. I’ll eat anything with chorizo in it. Maybe I’ll start mixing it in with the dreaded liver…

  3. I’m making this tonight. I love the home made chorizo aspect. I don’t know why I didn’t think Chorizo would be that simple to make. I need to make more home made sausages.

  4. I have not tried mussels before not to talk of taking it with Mexican chorizos. But from the way you have outlined it, I will surely have to taste it!

    An amazing blend of mussels that have been properly steamed, well-seasoned pork and yummy tomatoes are all but too irresistible. I am also glad you pointed out the fact that mussels and pork are not your conventional mix but it is surely worth a try all the same.

    The only thing I will have to do is to ensure that I do not add excessive salt to the whole mix and from what you are saying, I may have to be very careful about the flavor of the steamed mussels.

  5. Trying mussels is one of my first memories. I lived in Ontario and was on vacation in P.E.I. I didn’t like them very much.
    Now I eat them.

  6. Hi, Mark, a question about artificial sweeteners, Agave vs Stevia,
    some have mentioned Agave syrup (nectar) is basically high-fructose
    corn syrup masquerading as a health food. Agave nectar has a low-
    glycemic index for one reason and only: it’s largely made of fructose
    which is although it was a low-glycemic index, is probably the single
    most damaging form of sugar when used as a sweetener. With the
    exception of pure liquid fructose, agave nectar has the highest fructose
    content of any commercial sweetener. So obviously, Mark, is this a true
    statement or some doing their homework…thanks for any help in this
    matter,….TAKE CARE , Best Regards, kenneth nishino

  7. I just made this, eating it now. I used chipotle chill powder, frozen pre-cooked mussels (land-locked, don’t you know), and canned tomatoes. DEE-lish.