Penn Herb Wellness Guide
Mussels with Potatoes, Chorizo, and Cilantro
Tender mussels beg to be eaten after cooking in a savory, garlicky broth.
Ingredients
- 1/2 lb small red potatoes
- 1 1.5 oz cured chorizo sausage, diced
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 8 oz bottle clam juice
- 1/2 cup water
- 48 mussels, scrubbed
- 3 Tbs chopped, fresh cilantro
Directions
- Scrub potatoes with vegetable brush under cold running water; cut each potato into eight wedges.
- Over medium-high heat, heat a large saucepan, pot, or Dutch oven.
- Add the chorizo and cook, stirring occasionally until lightly browned, about 2 to 3 minutes. Stir in the onion and garlic and cook 1 minute.
- Add the potato wedges, clam juice, and water. Bring to a boil, cover and cook for 8 minutes or until potatoes are almost tender.
- Add mussels, cover and return to a boil, cook until the mussels open, about 3 to 4 minutes. Discard any mussels that do not open; stir in cilantro.
Nutrition Facts
Calories 140
Calories from Fat 37 (26%)
(7%)Total Fat 4g
(6%)Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
(11%)Cholesterol 32mg
(22%)Sodium 533mg
(15%)Potassium 524mg
Total Carbohydrate 11g
(3%)Dietary Fiber 1g
Sugars 1g
Sugar Alcohols 0g
(31%)Protein 15g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.