Mussels and Chorizo Stew

Mussels and Chorizo Stew

The warm weather is no reason to avoid cooking stew. This ragout, or French-style stew, is hearty but not heavy, with fresh mussels and flavourful chorizo in tomato sauce, making it perfect for a cool spring evening. Cook and serve it in Le Creuset’s signature round French oven in cool mint and you are guaranteed to draw oohs and ahhs at the table.



  • 200g cooking chorizo, skinned
  • 3 tbsp extra virgin olive oil, plus extra for serving
  • 1 medium onion, finely chopped
  • 4 large garlic cloves, finely chopped
  • ½ tsp crushed dried chillies
  • 1 tsp sweet Spanish smoked paprika
  • 400g fresh or canned tomatoes, skinned and chopped
  • 1 tbsp tomato puree
  • 100ml dry white wine
  • 100ml fish stock, chicken stock, or water
  • 3 tbsp sherry vinegar
  • 2 tsp caster sugar
  • 1.25kg mussels, cleaned
  • 2 tbsp chopped flat leaf parsley
  • Garlic toast or slices of rustic bread of your choice
  • Salt and pepper to taste


  1. Cut the chorizo in half lengthwise then across into thin slices.
  2. Add the olive oil into the Le Creuset 24cm round French oven and place it over a medium heat.
  3. Add the chorizo as soon as the oil is hot and fry until lightly coloured, about 2 minutes.
  4. Mix in the onion, garlic, dried chillies, and sweet Spanish smoked paprika.
  5. Cover the casserole and let the chorizo cook gently until the onion is quite soft.
  6. Stir in the tomatoes, tomato puree, and your chosen liquid. Allow this to simmer without the lid until reduced by half, about 10 to 15 minutes.
  7. Separately in a small saute pan, combine the sherry vinegar and sugar. Let it boil until reduced to 2 teaspoons then pour it into the sauce. Season with salt and pepper.
  8. Add the mussels to the sauce and cook covered with the lid over high heat. Give it a good stir after about 2 minutes and let cook for a few more until the mussels have opened.
  9. Remove the lid and mix in half the parsley, making sure to coat the mussels well with the tomato and chorizo sauce.
  10. Toast your bread then place it at the bottom of individual bowls.
  11. Serve the stew in the French oven on the table. Spoon the stew on top of the bread and sprinkle with the remaining parsley.

Recipe was adapted from Le Creuset

Sef Gaspar

Sef is a writer, mum, and Kitchen Warehouse's Content Manager. She loves storytelling and cooking, which makes this blog the perfect playground.

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