Back to Recipe List

Spicy Mussels with Spanish Chorizo & White Beans

Bring Spanish heat to your customers with a spicy mussel dish. Bush’s Best® Garbanzo Beans, mussels and Spanish chorizo are braised with saffron, red chili flakes and white wine to make a rich seafood entrée.

Can Do Counter: 5

  • Yields: 16
  • Serving Size: 1 ½ cup
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
Olive oil1 Tbsp
Onion, white, medium, diced1 each
Spanish chorizo, small dice20 oz
Tomatoes, crushed, canned43 oz
Bush's Best® Garbanzo Beans, drained and rinsed 1, #10 can
Water1 qt
Crushed red pepper flakes1 tsp
Sugar1 tsp
Kosher salt1 tsp
Black pepper½ tsp
Olive oil1 Tbsp
Whole almonds, skinless1.2 oz
Whole hazelnuts, skinless1.2 oz
Garlic cloves, chopped2 each
Flat-leaf parsley, chopped¼ cup + 1 Tbsp
White wine, dry2 cups
Saffron threads¼ tsp
Black mussels*, live3 ½ lbs


  1. In a large pot over medium heat, add olive oil and onions, cook 5 to 8 minutes. Add chorizo and cook until heated through.
  2. Add crushed tomatoes, garbanzo beans, water, red pepper, sugar, salt and pepper. Cover and let simmer for 20 to 30 minutes.
  3. Meanwhile, over medium heat, add olive oil, almonds and hazelnuts. Sauté until toasted. Add garlic; sauté an additional 60 to 90 seconds. Remove from heat and allow to cool. In a food processor, combine nut mixture and 1 Tbsp of parsley; pulse until fine and crumbly. Reserve.
  4. Once the bean and tomato mixture has cooked, add white wine and saffron threads, bring to a boil and add the reserved nut mixture. Add mussels, cover and cook 5 to 8 minutes or until most mussels are open. As they open, remove and place in a separate bowl, keep warm.
  5. To serve, in a shallow bowl, scoop 1 ½ cups of the mixture and top with 4 to 5 mussels depending on size.

*A note about mussels:

Be sure to rinse mussels in cool water 2 to 3 times. If necessary, scrub shells or use another shell to scrape off any barnacles or dirt particulate. If any shells are open, tap on the shell. It should close; if it doesn't, discard. Just before cooking, pull any beards that may be showing (the hairy parts sticking out of the seam of the shell). This will kill the mussel. Be sure to only do this when ready to cook. Once cooked, discard any mussels that did not open.


Products in this Recipe

Bulk beans that are vegetarian beans from Bush's foodservice include Bush's Best Garbanzo Beans.

Back to Recipe List