Mussels with Chorizo on Creamy Risotto


This is comfort food on a satisfying way that I cannot describe. It is super easy to make and will give you the same result every time.



25ml olive oil
4 leeks chopped
250g chorizo chopped
2 cups of Fleur du Cap Sauvignon Blanc
2 cups of chicken stock
1 kg mussels in the shell
Fresh thyme leaves
300g risotto rice
4 cloves of garlic chopped
1 tablespoon butter
1 cup cream
Salt and pepper


Pre-heat oven to 180C.

Heat the olive oil in a heat proof casserole, fry 2 of the leeks, 2 of the garlic cloves and the risotto for 3 minutes.  Cover the rice with 2 cups of stock and 1 cup of wine. Bring to a bubble, cover tightly and bake for 25 min. When soft and cooked through, gently stir in the butter and ½ cup of cream

While the risotto is baking prepare the mussels.

Fry 2 of the leeks 2 cloves garlic and chorizo in the olive oil until the chorizo starts to crisp.

Add the mussels, 1 cup of wine and thyme.  Cover the pan with a lid and cook for a few minutes until the mussels open (discard and mussels that didn’t open.)

Add ½ cup of cream and serve on the risotto


2019-08-23T08:48:10+02:00 0 Comments

Leave A Comment