Spanish Mussels with Organic Trout and Chorizo


Doesn’t everyone like to flex their Mussels!!


mussels 4

Maybe it’s the warm air of Spring but for the last week all I’ve craved is fish and seafood! I’ve been eating mussels, shrimp, black cod and trout! Happy, happy days!

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Other than shrimp, my kids aren’t huge fans of fish and seafood. They’re pretty good about trying most things but with mussels so far they won’t budge. Truthfully, I can’t blame them! I didn’t even like them until my 30’s so why should these as kids. Let’s be honest from their perspective, they do look a little weird lol

I’ve been making mussels in a variety of sauces since my late teens. They’re one of the most versatile and easiest things to make. I can come home and whip up a batch of sauce, cook them and be eating in 30 minutes. Can’t say that about too many decadent dinners.


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The other thing I love about them is how cheap they are. In Toronto I can by a 3lb bag for about $4 and feed 4 people happily. When I’m feeling extra fancy, I toss in a variety of other seafood or fish right along with the mussels. Now it’s a Cioppino!

This is the perfect Paleo meal; organic, grain-free, gluten-free and dairy-free. Not high in calories and often made with highly sustainable ingredients.

Happy Cravings!


Spanish Mussels with Trout and Chorizo
Serves 4
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  1. 3lbs Mussels, cleaned
  2. 8oz Organic Trout fillet, without skin
  3. 23 tablespoons olive oil
  4. 1 medium vidallia onion, thinly sliced
  5. 1 /2 half fennel bulb, thinly sliced
  6. 2 garlic cloves, chopped
  7. ½ teaspoon chili flakes (or to taste)
  8. 2/3 cups white wine
  9. 1-14oz can san marzano tomatoes
  10. 4-5 sprigs of fresh thyme
  11. 1 tablespoon dried or fresh oregano
  12. !/4 cup fresh Italian parsley, chopped
  13. 1 chorizo sausage, sliced (mild or hot)
  1. Place olive oil and chorizo sausage in a large pot set on medium heat. Cook for 5-6 min or until sausage is crispy.
  2. Add fennel, onion and garlic and cook for 10 min. or until onions and fennel are soft and slightly golden.
  3. Deglaze pan with wine, cook for 3 minutes.
  4. Add thyme, oregano and chili flakes.
  5. Add tomatoes, including the juice and break up the whole tomatoes as the go in. (I use my hand to squish each tomato as it comes out of the can)
  6. Season with salt and pepper
  7. Bring sauce to a steady low boil.
  8. Add trout and cook for 5 minutes with the lid on.
  9. Add mussels and continue to cook for 5-7 minutes with the lid on. Toss with fresh parsley
  10. Pour in a large bowl and serve with fries, sweet potato fries or baguette ( if you don’t eat carbs then a simple green salad is perfect)
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