Tomato and chorizo baked mussels

If you’re a fan of mussels, this baked mussels recipe is a must-try. Made with fragrant tomatoes and chorizo, it’s bursting with delicious flavours.





  • 1 chorizo sausage, thinly sliced
  • 1 red onion, cut into wedges
  • 1 garlic clove, thinly sliced
  • 1 cup (250ml) dry white wine or chicken stock
  • 2 roma tomatoes, coarsely chopped
  • 200g red Perino tomatoes, halved
  • 200g gold Perino tomatoes, halved
  • 1kg blue mussels, scrubbed, debearded
  • 1/4 cup dill sprigs



Preheat oven to 200°C. Heat a large frying pan over medium-high heat. Add chorizo and cook, turning, for 2-3 mins or until golden brown. Transfer to a plate.


Add onion to the pan and cook for 2 mins or until starting to soften. Add the garlic and cook for 1 min or until aromatic. Return chorizo to pan with wine or stock. Bring to a simmer. Add combined tomatoes. Remove from heat. 


Arrange the mussels in a single layer over the base of a casserole pan. Spoon over the tomato mixture. Cover and bake for 25-30 mins or until the mussels open (discard any unopened mussels). Sprinkle with dill.

Serve with crusty bread

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.