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Steamed Mussels with Chorizo in a White Wine Sauce

Pairs with Hahn Pinot Noir and Luciene Doctor's Vineyard Pinot Noir

Serves 4


  • 2.5 pounds mussels - cleaned and beards removed if needed
  • 1 1/2 cups chopped Spanish style Chorizo
  • 1 large shallot - thinly sliced
  • 1 cup fennel - thinly sliced
  • 2-3 garlic cloves - minced
  • 2 cups cherry tomatoes - halved
  • 1-2 T fresh lemon juice
  • 1 pinch chili flakes
  • 1/3-1/2 cup white wine
  • 4-6 T butter - cut into small cubes
  • 1/4 cup parsley or dill - chopped for garnish
  • Olive oil
  • Fresh crusty baguette sliced at a sharp angle, brush with olive oil and grill or toast. Serve with mussels.


Prepare all ingredients. In a large high sided skillet, heat over medium high with a bit of olive oil - add chorizo and cook for 5 minutes. Add the shallot, fennel and garlic, cook for 3-5 more minutes. Add cherry tomatoes, chili flakes, wine, lemon juice and mussels, cover with a tight fitting lid and cook for 5-7 minutes until all mussels are opened (remove un-opened ones and discard). Using a large slotted spoon, place the mussels in a serving bowl (leaving sauce in pan) and cover. Add the butter to the sauce, salt and freshly ground pepper, turn up heat a bit - cook until desired thickness - taste and adjust if needed, with more lemon. Add sauce to mussels - garnish with herbs and serve with toasted bread. 



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