Straight Flex With This 15-Minute Recipe For Steamed Mussels With White Wine, Tomatoes, & Chorizo [Recipes]
Hold up, hold up, hold up — we’ve got your next weeknight smorgasbord. And it only takes 15 minutes.
Straight flex your culinary muscles with our recipe for, well, steamed mussels with white wine, tomatoes, and chorizo. It’s a stupidly easy, uber-lean, quick-to-make dinner recipe that’s piping hot with aromatics and light, savory flavor.
The base is made from a simple combination of garlic, herbs, tomatoes, and white wine, and then souped up with fresh Spanish chorizo for an extra dimension of flavor. After a few minutes it quickly reduces and cooks up into a vat of heavenly, liquid deliciousness that’s lean and piled high with protein. Throughout the steaming process, the liquid evaporates and directly infuses mouthwatering flavor into the bed of mussels on top.
End result — a stack of unbelievably flavorful protein bombs, over a warm herb bath that has massive dunking potential. Especially with friends.
Mussels are an extremely unassuming, and shockingly cheap, nutritional powerhouse (they run about $3-$7/pound). 1 cup packs 18g of protein, 33% iron, 14% potassium, 700mg omega-3s—complete with an anti-inflammatory 27-to-1 omega-3:omega-6 ratio—and a stacked lineup of B vitamins.
Altogether, it’s a knockout dish that’s not only delicious, but nutrient dense and loaded with vitamins, minerals, and antioxidants. Plus it’s low in carbs, if that’s your thing.
Pour up a glass of wine, grab a loaf of crusty French bread, and go to town.
*Whip it up and tag your concoction with #leanitup, we want to see it!
Steamed Mussels — Ingredients
*Makes 1 large batch of shakshuka, that’s typically enough to feed 2 people. Half everything for an individual serving.
- 3 tbsp. extra virgin olive oil
- 1 cup dry white wine
- 1 pound mussels, washed and cleaned
- 4 cloves garlic, chopped
- 4-5 medium tomatoes, diced
- 2 links Spanish chorizo
- Handful of fresh parsley
- Dash of basil, oregano, salt, and pepper
Steamed Mussels — Make It:
Total Time: 15 minutes
Servings: 1 large pot, enough for 4-5
- (1) Heat olive oil in a large pan over medium heat. Add the chorizo and garlic. Let it cook until the garlic begins to to turn golden brown.
- (2) Add the white wine and diced tomatoes, and a dash of basil, oregano, salt, and pepper. Let everything cook until the tomatoes reduce into a sauce, about 4-5 minutes.
- (3) Add mussels and parsley to the pan and cover it. Let everything steam until the mussels open up, about 3 minutes.
- (4) Spoon the broth over the mussels so that everything is drenched and piping hot. DONE.
- (5) Serve as is. Dip excessively with crusty French bread.
ELLO ELLO I'm Bryan DiSanto.
I'm the Founder & Editor-in-Chief of Lean It UP
, a CPT/CSN/Fitness Coach, Chef trained at Le Cordon Bleu – Paris, NYU graduate, ex-fat kid
, and all-around fitness junkie.
I also contribute to Men's Health Magazine
When I'm not working on my abs (or somebody else’s), whipping up avocado roses
and avocado toast, or running a Tough Mudder, I'm probably yelling at a Carolina Panthers game somewhere.
Come be friends with me on Instagram (@BRYDISANTO)
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