Portuguese-Style Mussels with Chorizo and Beer


Kara Masi


  • 2-3 pounds mussels
  • ½ bottle (about 6 ounces) ale, preferably Sagres if you want to be authentic
  • 3 cloves garlic, roughly chopped
  • 3 tablespoons olive oil or butter
  • 1 onion, chopped
  • ¼ pound Spanish chorizo or linguiça, sliced ¼-inch thick
  • 2 plum tomatoes, crushed (or one 15-ounce can of diced tomatoes)
  • 2 tablespoons chopped flat-leaf parsley or cilantro
  • Salt, to taste
  • Crusty French bread or Portuguese rolls

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by Kara Masi

This is a recipe for steamed mussels that takes me back to the time I spent in Portugal a few years ago and incorporates my love for smoky chorizo and beer.


Heat the olive oil and garlic in a large pot or Dutch oven over medium heat. When the garlic is fragrant, add onion and sausage and brown, about 2-3 minutes. Add in the tomatoes and bring to a simmer; cook for about 2-3 minutes. Pour the beer and mussels into the pot. Shake to combine. Cover and bring to a boil. Simmer until the mussels have opened, about 5 minutes.

Remove from heat and discard any unopened mussels. Season to taste.

Portion out mussels in soup bowls and ladle the sauce over and down into the shells. Garnish with the fresh herbs and serve immediately with lots of crusty bread for sopping up the sauce.


Calories per serving:

510 calories

Dietary restrictions:

Low Carb Sugar Conscious, Dairy Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Pork Free

Daily value:



  • Fat 28g 42%
  • Carbs 19g 6%
  • Saturated 7g 34%
  • Fiber 1g 4%
  • Trans 0g
  • Sugars 2g
  • Monounsaturated 14g
  • Polyunsaturated 4g
  • Protein 42g 84%
  • Cholesterol 104mg 35%
  • Sodium 1,182mg 49%
  • Calcium 96mg 10%
  • Magnesium 113mg 28%
  • Potassium 1,173mg 34%
  • Iron 12mg 67%
  • Zinc 6mg 38%
  • Phosphorus 631mg 90%
  • Vitamin A 157µg 17%
  • Vitamin C 32mg 54%
  • Thiamin (B1) 1mg 46%
  • Riboflavin (B2) 1mg 42%
  • Niacin (B3) 7mg 33%
  • Vitamin B6 0mg 20%
  • Folic Acid (B9) 139µg 35%
  • Vitamin B12 35µg 577%
  • Vitamin D 0µg 0%
  • Vitamin E 3mg 16%
  • Vitamin K 41µg 51%
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