Mussels with Chorizo on Creamy Risotto

Mussels with Chorizo on Creamy Risotto

Recipe by ElmarieCourse: Lunch, Dinner

This is comfort food on a satisfying way that I cannot describe. It is super easy to make and will give you the same result every time.


  • 25ml olive oil

  • 4 leeks chopped

  • 250g chorizo chopped

  • 2 cups of Fleur du Cap Sauvignon Blanc

  • 2 cups of chicken stock

  • 1 kg mussels in the shell

  • Fresh thyme leaves

  • 300g risotto rice

  • 4 cloves of garlic chopped

  • 1 tablespoon butter

  • 1 cup cream

  • Salt and pepper


  • Pre-heat oven to 180C.
  • Heat the olive oil in a heat proof casserole, fry 2 of the leeks, 2 of the garlic cloves and the risotto for 3 minutes. Cover the rice with 2 cups of stock and 1 cup of wine. Bring to a bubble, cover tightly and bake for 25 min. When soft and cooked through, gently stir in the butter and ½ cup of cream
  • While the risotto is baking prepare the mussels.
  • Fry 2 of the leeks 2 cloves garlic and chorizo in the olive oil until the chorizo starts to crisp.
  • Add the mussels, 1 cup of wine and thyme. Cover the pan with a lid and cook for a few minutes until the mussels open (discard and mussels that didn’t open.)
  • Add ½ cup of cream and serve on the risotto

Recipe Video

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