Mussels & Chorizo in Ginger Ale

Mussels and Chorizo in Ginger Ale

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Connie Veneracion


  • 1 kilogram fresh mussels soaked and de-bearded
  • 2 tablespoons olive oil
  • 1 Spanish chorizo diced
  • 1 onion chopped
  • 1/2 teaspoon minced garlic
  • 2 tomatoes diced
  • 3 to 4 tablespoons parsley roughly chopped
  • 1 can ginger ale
  • salt to taste


  • Rinse the mussels and drain well.
  • Heat the olive oil in a wide pan.
  • Over medium heat, cook the chorizo in the hot oil until it has rendered fat and the oil in the pan has colored.
  • Add the chopped onion to the chorizo and cook, stirring often, until softened.
  • Throw in the tomatoes, garlic and parsley. Stir. Set the heat to medium-low, cover the pan and cook the vegetables until they are just started to liquefy.
  • Turn up the heat to medium-high. Pour in the ginger ale. Allow to reduce by a quarter. Taste and add as much as salt as is needed to get a pleasant balance between salty and sweet.
  • Pour the mussels into the pan. Stir. Cover the pan and let the mussels cook for about five minutes or just until the shells open.
  • Serve the mussels and chorizo in ginger ale hot.