The Story
The first time I tasted mussels cooked this way, I understood how Mexican flavors could transform something so simple into something unforgettable. The chorizo adds heat and richness, the tomatoes bring sweetness, and the jalapeños wake the senses. A drizzle of tequila at the end ties it all together, sharp and bright, like the moment before the sun drops into the sea.
It’s a dish meant for sharing, eaten straight from the pan while the broth is still steaming and the scent of garlic fills the room. The mussels open in a bath of white wine, chorizo, and tomato, absorbing every bit of flavor. It’s not complicated food, but it is alive with the spirit of Mexico.
Ingredients
3 tbsp (45 ml) olive oil
8 oz (227 g) Mexican chorizo (fresh or store-bought), casings removed
1 tbsp (15 g) minced shallot
3 garlic cloves, thinly sliced
2 tsp (3.5 g) finely chopped fresh jalapeño pepper
1½ cups (360 ml) dry white wine
4 Roma tomatoes, diced
2 lb (907 g) mussels, scrubbed and de-bearded
1 tsp salt
⅓ cup (13 g) fresh cilantro leaves, coarsely chopped
½ cup (120 ml) good quality silver tequila (Herradura Silver recommended)
Bread or tortillas, for serving
Preparation
Heat the olive oil in a heavy bottomed sauté pan over medium high heat.
When the oil is shimmering but not smoking, add the chorizo.
Cook for about 8 minutes, stirring often, until the sausage is thoroughly cooked.
Remove the chorizo from the pan and pat dry with a paper towel to remove any excess oil.
Discard all but approximately 1 tablespoon (15 ml) of the chorizo fat from the pan.
Add the minced shallot to the pan with the chorizo oil and cook for about 3 minutes, stirring occasionally, until soft.
Add the sliced garlic and diced jalapeño and cook an additional 3 minutes, stirring occasionally, until both are cooked through.
Keep the pan on medium high heat and return the chorizo to the pan.
Stir in the wine, tomatoes, and then the mussels.
Sprinkle the salt over the mixture and bring to a boil.
Once boiling, cover the pan with aluminum foil or a heavy lid and cook for about 8 minutes, or until most of the mussels have opened.
Remove from the heat and discard any unopened mussels.
Spoon the mussels and broth into serving bowls.
Sprinkle with chopped cilantro and top with a drizzle of tequila.
Serve immediately with crusty bread or fresh corn tortillas.
Notes From The Road
Along the Mexican coast, seafood is never fussy. It’s pulled from the sea in the morning and cooked that same day, often with whatever is close at hand—lime, chiles, tomatoes, and herbs. This recipe carries that same immediacy, that rhythm of the ocean meeting the heat of the kitchen. Every spoonful of broth tastes like it belongs by the shore, rich with spice and memory.
Serving and Pairing
Serve with grilled bread or warm corn tortillas to soak up every drop of the broth. Pair with a crisp Sauvignon Blanc or Albariño, something bright enough to balance the spice and salt, yet soft enough to let the sea speak through.