Go Back
+ servings

Steamed Mussels w/ Chickpea Chorizo Butter Broth

5 from 3 votes
Servings 4 as a main/ 6 as appetizer


  • 3 cloves garlic chopped
  • 1 large shallot chopped
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 1/2 lb ground chorizo
  • 3/4 cup butter
  • 3/4 cup dry white wine
  • 1 10 oz can chickpeas
  • 3 cups fresh spinach
  • 1 lb mussels washed & debearded
  • 2 tbsp fresh chives chopped
  • 2 tbsp fresh parsley chopped


  • Melt 1/4 cup butter in a large saucepan over medium heat. Add 2 cloves minced garlic, shallots, salt, pepper and chorizo and sautee until chorizo is cooked (about 5 minutes).
  • Add 1/4 cup white wine, chickpeas and spinach and continue to cook until spinach is wilted and chickpeas are heated through (about 3 minutes). Reduce heat to simmer to keep warm.
  • In another large saucepan, melt the remaining 1/4 cup butter and add the 1/4 cup white wine.
  • Add the mussels and 1 minced clove of garlic, cover and let steam until opened (about 5-8 minutes).
  • Once opened, toss with butter and wine broth until well coated.
  • Divide the chickpea mixture between bowls, then top with mussels and broth. Garnish with fresh chives and parsley before serving.
Tried this recipe?Let us know how it was!