Mussels with Buttery Chorizo Sour Dough Crumbs

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Póngracz Brut Rose

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Mussels with Buttery Chorizo Sour Dough Crumbs

Serves 6


For the mussels:

30ml olive oil

1 small onion, thinly sliced

2 garlic cloves, bruised

1kg cleaned black mussels

250ml Póngracz Brut Rose


For the chorizo crumb:

80g butter, roughly chopped

½ small onion, finely chopped

1 garlic clove, bruised

250g coarse sourdough breadcrumbs

15g finely grated parmesan

grated zest of 1 lemon

30g chorizo sausage, finely diced


  1. Heat the oil, onion and garlic in a large heavy-based saucepan over high heat. Cook, stirring occasionally, for 4-5 minutes until soft. Add the mussels and Póngracz Brut Rose, cover and cook, shaking the pan often, for 4-5 minutes, until the mussels open. Discard any that remain closed. Transfer the mussels to a bowl and stand until cool enough to handle.
  2. For the crumb, heat the butter in a large heavy-based frying pan over high heat. When the butter begins to foam add the onion and garlic. Cook, stirring occasionally, for 3-4 minutes until the onion softens. Scatter in breadcrumbs in the pan and toast, tossing and stirring often, for 3-4 minutes until golden. Remove from heat and stir in the parmesan, zest and chorizo. Season and set aside.
  3. Top each mussel with a heaped tablespoon of the crumb mixture. Serve with glasses of Póngracz Brut Rose.



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