Mussels and Chorizo in Basil Cream Suace

Serves: 4


  • 2 tbs butter
  • 1 shallot, minced
  • 1 clove garlic, smashed and chopped
  • 8-10 oz chorizo sausage, removed from casing
  • 2 cloves garlic chopped, set aside
  • 2 lbs live mussels
  • 1/2 cup white wine
  • 1/2 cup fat free half and half
  • 1/2 basil
  • 2 tbsp olive oil
  • 1/4 cup parmesan
  • salt and fresh pepper


  1. Scrub and de-beard mussels in cold water, discard any cracked or unopened shells
  2. In a large pot melt butter, add shallot, 1 clove chopped garlic and chorizo and saute 3-5 minutes
  3. Meanwhile blend half and half, basil and parmesan
  4. Add wine and basil/half and half mixture into the large pot and bring to a boil
  5. Add mussels and cover about 4-6 minutes
  6. Once mussels are cooked scoops them out with a slotted spoon. Discard any mussels that didn’t open.
  7. Pour sauce and chorizo over mussels and serve.