A Perfect Dish For Sharing With Mussels, Shrimp and Chorizo

Mussels and Shrimp in Chorizo Wine
Mussels and Shrimp in Chorizo Wine

Who doesn’t love it when a chef puts on a party?

I was fortunate enough this past month to be invited to a birthday celebration at Nav Sehmbi’s house, the owner of Atmosphere Fine Foods.

Nav doing what he loves to do. Cook and be cool in his shades.
Nav doing what he loves to do. Cook and be cool in his shades.

One of the reasons I believe I get along with Nav so well is his passion for both food and celebration. There was an endless supply of food spread out in front of guests, from traditional south Asian cuisine (one of my favourites) to bbq chicken with chimichurri.  However, the one dish that everyone crowded around for even while Nav was making it, was his special seafood platter.

Preparing the chorizo sausage.
Preparing the chorizo sausage.

Nav went on to tell me one of the reasons he loves the dish so much, aside from the flavours, is that it is meant to share and brings people together.

To help us bring your friends and family closer together over some good food, Nav was kind enough to share his recipe.

Who you callin' a shrimp?!
Who you callin’ a shrimp?!

Mussels and Shrimp in Chorizo Wine


  • 1kg Mussels cleaned
  • 1LB Shrimp (more optional) shell or deshelled
  • 1LB Chorizo from Robbie’s Gourmet Sausage Co.
  • 1 Lg Onion diced
  • 1 Lg Red Bell Pepper diced
  • 1 Head of Garlic minced (less is optional)
  • 1 Cup of White Wine (sub chicken broth optional)
  • 1 Jalapeño diced 1⁄2 Moons (optional)
  • 3 Tomatoes diced
  • 1⁄2 TSP Ancho powder
  • 1⁄2 TSP Spanish Paprika
  • Salt and Pepper to taste
  • 1 Nice loaf of crusti bread
  • 1⁄4 Cup of extra virgin olive oil
  • Garnish chives, parsley, cilantro chopped (optional)
Chop chop chop!
Chop chop chop!


  1. Prepare Chorizo a day ahead.
  2. Preheat oven 425. Place thawed Chorizo on parchment paper on a cookie sheet. Cook for 15 to 17 minutes or until internal temperature reaches 152. Remove from oven and place in tinfoil pouch then transfer to refrigerator. Once cold dice into half moon shapes.
  3. Heat a pot on medium to high heat with 1⁄4 cup of extra virgin olive oil. Add onions and sweat for 2 minutes.
  4. Add bell peppers and jalapeño and sweat for 2 to 4 minutes.
  5. Add Garlic and cook for 1 minute.
  6. Add wine, deglaze pot and let wine cook down.
  7. Add tomatoes and cook for 1 minute.
  8. Add salt, pepper, ancho powder, and paprika. Cook for 1 minute.
  9. Add mussels into pot and mix thoroughly.
  10. Add shrimp, stir once, and cover pot for 5 minutes.
  11. When the mussels are opened and the shrimp is a nice pink the dish is done.
  12. Taste the broth for salt. Add salt if needed.
  13. Ladle seafood into a nice dish and drizzle broth and Chorizo over-top.
  14. Garnish with herbs and serve with fresh bread.


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