Mussels with Chouriço in a Saffron White Wine Broth
Some dishes taste like they’ve been kissed by the sea and seasoned by tradition. Mussels with Chouriço (Chorizo) stew, simmered in a saffron-kissed white wine broth, is one of those rare, rustic luxuries—simple to prepare but endlessly satisfying. And the secret ingredient that makes it unforgettable? Portuguese porco preto chouriço. Find porco preto chourico at Alma de Portugal.
Porco preto, or Iberian black pork, is a heritage breed known for its rich, nutty flavor—thanks in part to the acorn-rich diet of the pigs. The chouriço made from this prized meat is deeply savory, with smoky paprika, garlic, and just the right amount of fat to melt into the broth, infusing it with warmth and complexity.
This is a stew rooted in Iberian flavors, where the coastline meets the countryside in a single bowl.
Love Mussels? Check out our Drunken Mussels with Andouille Sausage
Ingredients for Mussels with Chouriço (Chorizo) in a Saffron White Wine Broth
- Mussels
- Portuguese Porco Preto Chouriço or Spanish Style Chorizo
- Potatoes
- Cherry Tomatoes
- Onion
- Garlic
- Bay Leaf
- Saffron Threads
- White Wine
- Fresh parsley
Why It Works
The porco preto chouriço doesn’t just season the stew—it becomes the soul of it. Its bold, smoky flavor complements the brininess of the mussels, while the saffron and wine lend a luxurious, coastal brightness. It’s hearty yet elegant, rustic but refined—a dish you can throw together on a weeknight or serve with pride at a dinner party.
Pair it with a chilled glass of Vinho Verde and imagine yourself on the cliffs of the Algarve, the sea breeze mingling with the scent of garlic and spice drifting from a seaside tasca.
Wine Pairings
Here are some wine pairings that play beautifully with chouriço mussel stew in saffron white wine broth:
Portuguese Whites (regional + perfect match)
1. Alvarinho (a.k.a. Albariño in Spain)
- Why it works: Bright acidity, citrus, and a touch of salinity. It mirrors the seafood and cuts through the richness of the chouriço.
- Try: Soalheiro Alvarinho, Anselmo Mendes, or Portal do Fidalgo.
2. Vinho Verde (especially higher-end styles)
- Why it works: Light, zippy, and refreshing with subtle effervescence. Perfect for balancing spice and salt.
- Look for: Loureiro-based blends or single-varietal Alvarinho from the Monção e Melgaço subregion.
3. Encruzado (from Dão region)
- Why it works: A bit more body, with floral notes, stone fruit, and minerality. Great if you want a fuller white without overpowering the dish.
Rosé (versatile + summery)
6. Portuguese or Provençal Rosé
- Why it works: Dry rosés have the body to stand up to chouriço, and the freshness to keep the mussels center stage.
- Try: Esporão or Quinta de Chocapalha rosé.
Sparkling Wine (because… bubbles)
7. Espumante (Portuguese sparkling wine)
- Why it works: Cleansing bubbles + complex seafood dishes = magic. Look for brut styles made from indigenous grapes.
8. Cava (from Spain)
- Why it works: Bone-dry, crisp, and toasty—balances spice and refreshes the palate.
Want a red?
9. Light-bodied red like Baga (from Bairrada)
- Why it works: Chill it slightly. Baga has great acidity and a touch of earthiness that pairs nicely with the chouriço while still being gentle enough for mussels.
Mussels with Chouriço in a Saffron White Wine Broth
Ingredients
- 2 lbs fresh mussels (1 kg), scrubbed and debearded
- 6 oz porco preto chouriço (180 g), sliced into thin rounds (Spanish chorizo works too)
- 2 large yellow potatoes, peeled and cut into 1/2 inch cubes (1 cm cubes)
- 4 tbsp good olive oil, enough to cover the bottom of the pot
- 1/2 yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 bay leaf
- 1 generous pinch saffron threads
- 1 cup dry white wine, Vinho Verde or Alvarinho works beautifully
- 1 cup water or fish stock, enough to cover the potatoes, or just use white wine
- 14-18 cherry tomatoes, halved
- fresh parsley or cilantro, chopped
Equipment
- 1 cutting board
- 1 medium sized pot with a lid
- 1 slotted spoon
- 1 deep heat proof ladle
Instructions
Prepare the ingredients as instructed.- Place a medium sized pot on the stove top and turn the heat to medium high.
- Add enough olive oil for a thin coating across the bottom of the pot.
Once the oil is hot, after 2-3 minutes, add the chourico and cook for 3 minutes on each side.- With a slotted spoon scoop out the chourico and place in a bowl on the side.
- Lower the heat to medium and then add the onion. Season with a pinch of salt. Cook for 3 minutes.
- Add the garlic and cook for another 1-2 minutes.
Add the potatoes and season with a pinch of salt. Cook for 2 minutes, stirring continuously so that the potatoes are coated in chourico oil and do not stick to the pot.- Add the white wine and water (or use all white wine). The liquid should cover the potatoes with a 1/2 inch/1 cm of wine/water.
- Turn the heat to high and bring to a mild boil.
Add the saffron threads and bay leaf.- Boil the potatoes for 20 minutes.
After the potatoes have boiled for 20 minutes add the cherry tomatoes and mussels, cover with a lid. Cook for 5 minutes until the mussels have all opened.
Toss in the parsley, stir and serve. Shallow bowls are a good option. Scoop mussels, chourico, tomatoes, and potatoes into the bowl and then using a deep ladel, scoop up a cup of broth for each bowl.
