Chorizo Baked Mussels with Aged White Cheddar and Garlic Butter Featured

Chorizo Baked Mussels with Aged White Cheddar and Garlic Butter

Cooking mussels made easy and delicious. To start off, we steam the mussels until they pop open. With the mussel’s permission, we remove the top part of the shell and fill the mussel with cooked chorizo, sofrito, garlic butter and shredded cheese. Finishing it off, the mussels get baked on a bed of rock salt and served with an additional side of garlic butter for the dippers. (If you can't make it into Salty's during this year's festival, try our recipe adjusted for the home cook.)

Chorizo Baked Mussels with Aged White Cheddar and Garlic Butter

Serves 4

1 pound Mediterranean mussels, cleaned and de-bearded
4 ounces chorizo sausage
1/4 cup yellow onion, minced
1/4 cup celery, minced
1 tablespoon garlic, minced
1 teaspoon smoked paprika
1 teaspoon fresh thyme leaves
1/2 cup dry white wine
1/4 cup Parmesan, shredded
1/4 cup white cheddar, shredded
1 tablespoon butter, melted
2 cups rock salt

  1. Preheat oven to 400 degrees F.
  2. Add 1 inch of cold water to medium sauce pan. Place on burner on high heat. Add cleaned mussels, cover and steam about 2 minutes or until mussels just pop open. Remove from heat. Drain. Separate shells into 2 pieces and discard one side. Place shell with mussel on a cloth to cool.
  3. In a saute pan over medium heat add chorizo. Break up into very small pieces and cook 6 minutes. Remove from heat and drain on paper towel.
  4. In same sauce pan over medium heat add onion, celery, garlic, paprika and thyme. Cook until soft and translucent, about 3 minutes. Add wine and allow wine to cook off completely. Add cooked chorizo back into onion mixture.
  5. In a small mixing bowl combine both cheeses. Add melted butter and toss to combine. Mixture should just hold together.
  6. In an ovenproof pan with 2-inch sides, add rock salt. Arrange cooled mussels in their shell in pan. Top each mussel with 1 spoonful of chorizo mixture. Top with a good pinch of cheese mixture. Refrigerate 30-60 minutes. Place pan in oven and cook 5-7 minutes until cheese is melted and bubbly.

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