Tomatoes and chorizo mussels

  • Preparation 25 min
  • Cooking 25 min
  • Servings 4 to 6
  • Freezing I do not suggest



  • 1 yellow onion, finely chopped
  • 3 garlic cloves, finely chopped
  • Olive oil
  • 250 g PEPE sausage from the Pork Shop Charcutiers (or chorizo), diced
  • 4 large tomatoes, diced (save one for last)
  • 1 large handful fresh parsley, finely chopped + a little for serving
  • 1/4 cup white wine
  • 2 tablespoons tomato paste
  • 1 tablespoon sugar
  • 1/2 teaspoon dried oregano
  • 2 lb fresh mussels cleaned and sorted
  • 1 cup finely grated Pecorino Romano cheese
  • Salt and pepper from the mill



  • In a large pot heated over medium heat, add the onion, garlic, and dried sausage followed by a drizzle of olive oil. Cook for 7 to 8 minutes, stirring constantly.
  • Add the tomatoes, parsley, white wine, tomato paste, sugar and oregano then season with salt and pepper. Cook for 5 minutes while stirring. Lightly crush the tomatoes.
  • Add the mussels, cover and simmer for 8 minutes, stirring occasionally, or until the mussels are fully open.
  • Add the last tomato and cheese then season with salt and pepper. Cook for 2 minutes, stirring occasionally.
  • Serve in a large dish and garnish with plenty of fresh parsley!