Mussels in OMER. with chorizo and green herbs

Chorizo omer


  • 1.2 kg Zealand jumbo mussels
  • 1 OMER. Traditional Blond
  • 150 gr butter
  • 100 gr chorizo cubes
  • 1 bunch of parsley
  • 1 flounder chervil
  • 1 bunch of tarragon
  • Pepper and salt


For 4 persons
  1. Wash the mussels 3 times thoroughly in plenty of water and put them in a mussel pot or saucepan.
  2. Add 1 bottle of OMER. Add butter
  3. Cook all the herbs (parsley, chervil and tarragon) in boiling salted water for 2 minutes. Cool immediately in ice water, so they retain their green colour. Once cold, blend all the herbs in a blender, adding a little water if necessary.
  4. Add 3 tbsp of the herbs to the mussel pot.
  5. Cut the chorizo into small cubes of up to half a cm and add to the mussel pot. Season well with salt and pepper.
  6. Bring the mussels to the boil and shake the pot well every minute. After +/- 5 minutes of cooking, the mussels are ready.

Pour a fresh OMER. Traditional Blond and enjoy this food pairing!

DSC 8070 Omer selected HR 3

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