Mussels with Tomato & Chorizo


  • 1kg of Live or Cooked Mussels from Kinkawooka Shellfish, Boston Bay or Yumbah Sea Farms 
  •  3-4 tbsp of olive oil
  • 1 brown onion
  • 250 grams of Spanish chorizo sausage, sliced into thin rounds
  •  8 dried bay leaves
  • 2 cloves of garlic
  • 1 red chilli
  • ½ glass of dry white wine
  •  1 jar quality pasta sauce
  • Pasta or steamed rice to serve


  1. If using live mussels, place a pot on the stove with approximately 1cm of water. When the water is boiling add the mussels, cover with a lid, steam them for a couple of minutes shaking the pot every minute or so until all are steamed open. If using Cooked mussels, they do not need to be cooked as above, they are precooked and only need to be added to the sauce at the end and warmed through.
  2. In a medium-large pot heat 3-4 tablespoons of olive oil.
  3. Add the chopped brown onion and fry till translucent.
  4. Add the chopped Spanish chorizo sausage, 8 dried Bay Leaves, 2 chopped cloves of garlic and 1 chopped red chilli and fry for 3-4 minutes.
  5. Add ½ glass of dry white wine and reduce.
  6. Add 1 jar of quality pasta sauce
  7. Bring to a simmer for 5 minutes
  8. Add the mussels and heat through before serving.
  9. Serve with pasta or with steamed rice.

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