Made to Match - Al's Grilled Mussels with Chorizo and Cheese

Al's Grilled Mussels with Chorizo and Cheese
Stella Artois

Al Brown recipe

Made to Match

These mussels are such a great dish to serve at a party or as a relaxed casual entrée for a dinner party. They can be prepared at least a day in advance, they are high impact and good value, and lastly they are just super delicious to eat. Serve alongside some cold Stella Artois for maximum satisfaction!

Al's Grilled Mussels with Chorizo and Cheese


Serves 60 Mussels

Arabiatta Sauce

  • ⅓ Cup Olive Oil
  • 2 Tbl Fresh Garlic (minced fine)
  • ½ tsp Chili Flakes
  • ½ Cup Port
  • ½ Cup Red Wine
  • 2 x 400gm Tins Whole Peeled Tomatoes (blitzed to a puree)
  • 2 Tbl Tomato Paste
  • 1 Tbl Sugar
  • 25 gms Butter
  • Sea Salt and Fresh Black Pepper

Preparing the Mussels

  • 60 Fresh Mussels
  • 2 Cups White Wine or Water
  • Arabiatta Sauce
  • 400 gm Aged Cheddar or similar (grated)
  • 1 Cup Chorizo (diced)
  • ½ Fresh Parsley (rough chopped)


De-beard the fresh mussels by pulling away the hairy beard exposed between the tightly closed two shells.  

Cooking method

Arabiatta Sauce

In a heavy-bottomed medium sized saucepan add the olive oil and place on medium heat. Add the garlic and chili flakes. Stir continuously with a wooden spoon watching the garlic start to change colour. Once the garlic takes on a nice dark golden hue, immediately add the port and red wine.

Be mindful that as you add the alcohol it will spit and bubble for a few seconds.  Cook the port and wine down for five minutes then add the blitzed tomatoes, tomato paste and sugar. Turn down the heat and cook for another 15 to 20 minutes until the sauce is nice and thick. Remove from the heat, whisk in the butter, taste and season accordingly.

Cool to room temperature, then refrigerate until required.

Cooking the Mussels

Place the mussels in a suitable large saucepan and pour over the wine or water. Cover and place on high heat. Shake the saucepan after 3 or 4 minutes, then keep an eye on the mussels and remove from the saucepan as they open up. Discard any that fail to open.

Spread onto a tray to cool. Once cold, remove the top half of each shell. Next pry away the cooked mussel from the white cartilage, then lay it back in the belly of the shell – repeat with all of the mussels.

Take the arabiatta sauce and spoon a good amount over each mussel.  Top with grated cheese and diced chorizo. Refrigerate until required.

To cook and serve, pre–heat your oven grill. Lay the Arabiatta mussels out on an oven tray, then place under the grill. Cook for 2 or 3 minutes until the cheese is melted and slightly golden. Pull the tray from the oven and arrange the mussels on a platter. Sprinkle over the fresh parsley and serve.

Serving suggestions

Sprinkle over the fresh parsley and serve.