Best mussels with chorizo in Senoia, GA

Served at Revolution, on the starters menu.

Mussels with Chorizo

$12.00

Mussels steamed in beer, butter and Spanish chorizo. Served with ciabatta toast.

See the full dish page

Where this dish comes from

Cozze alla marinara — mussels in tomato sauce — is a staple of Neapolitan and Campanian seafood cooking, where the combination of shellfish and tomato in a white-wine-and-garlic broth represents the fundamental flavor vocabulary of southern Italian coastal cuisine. The term "marinara" refers to the cooking style of the "mariners" — the fishermen of Naples and the Amalfi Coast who historically paired whatever catch they had with the quickly made tomato sauce that could be assembled from pantry staples on a boat. The Italian-American version became a standard first course at red-sauce seafood restaurants from New York to Boston.

Make mussels with chorizo at home

We would rather you came in — but if you want to cook it, here is how it is actually made.

For the Mussels Marinara

2 lbs fresh mussels, cleaned and debearded
1/2 cup dry white wine
4 cloves garlic, sliced thin
1.5 cups Marinara, warmed
2 tbsp Italian Garlic Butter
2 tbsp fresh parsley, chopped
Crusty bread for serving

Discard any mussels that are already open and do not close when tapped.
In a large, wide pot, combine white wine and sliced garlic over high heat. Bring to a boil.
Add mussels, cover, and cook on high for 2-3 minutes. Shake the pot once or twice.
Remove lid. Discard any mussels that have not opened -- this is non-negotiable.
Add warm Marinara and Garlic Butter to the pan liquid. Toss everything together briefly over heat.
Pour into a bowl, finish with parsley and a lemon wedge. Serve with plenty of bread for the broth.

Cheffy’s note

The mussel broth is the dish — treat it accordingly. The white wine must be something you'd drink; the garlic butter must be generously applied; the mussel steaming liquid must go into the sauce rather than down the drain. The combined broth of mussel liquor, wine, garlic butter, and marinara is one of the best things you can put in a bowl. Use PEI mussels when possible — they're farmed, reliably clean, and consistently excellent.