Arrabbiata Mussels with Chorizo

Remove the mussels from their shells directly into the broth to create a flavour-enhanced soup base or sauce! They can also be served cold as an aperitif, placed on a half shell and decorated with various garnishes.

Makes : 4 servings
Preparation: 15 minutes
Cooking: 12 minutes
Storage: 2 days

Arrabbiata Mussels with Chorizo
  • Ingredients

    • 2.7 kg (6 pounds) fresh, washed mussels
    • 30 ml (2 tablespoons) olive oil
    • 2 cloves of garlic, chopped
    • 3 green onions, sliced, white and green parts separated
    • 150 g dried chorizo sausage, diced
    • 1 jar of Rao's Arrabbiata Sauce
    • Freshly ground black pepper to taste
    • Salt to taste
  • Directions

    1. In a large pot, sauté the chorizo in olive oil over medium heat until lightly browned.
    2. Add the garlic and white part of the green onion, and cook for about 1 minute.
    3. Pour Rao's Arrabbiata Sauce into the pot.
    4. Season with salt and pepper to taste.
    5. Bring the sauce to a boil and add the washed mussels. Coat the mussels with the sauce by stirring them. Cover the pot and cook until the mussels open completely, approximately 5 to 7 minutes. Discard any mussels that do not open.
    6. Garnish the mussels with the green part of the green onion and serve hot, accompanied by fries, fresh bread, or simply on a bed of pasta.