Ingredients Jump to Instructions ↓

  1. 8 ounces chorizo, removed from casings and chopped

  2. 2 tablespoons unsalted butter

  3. 1 cup finely chopped yellow onions

  4. 1 cup roughly chopped fennel

  5. 1/2 teaspoon salt

  6. 1/2 teaspoon freshly ground black pepper

  7. 1 tablespoon minced garlic

  8. 1 cup fresh tomatoes, peeled, seeded and chopped

  9. 1 cups white wine

  10. 1/4 cup heavy cream

  11. 2 tablespoons finely chopped parsley leaves

  12. 3 pounds fresh mussels , well scrubbed and debearded

  13. French Bread , as an accompaniment

Instructions Jump to Ingredients ↑

  1. In a large saute pan, cook the chorizo until brown over medium-high heat, about 4 minutes. Remove with a slotted spoon and drain on paper towels. Drain off all but 1 tablespoon of fat from the pan.

  2. Add the butter and when melted, add the onions, fennel, salt, and pepper, and cook, stirring, for 4 minutes. Add the garlic and tomatoes , and cook, stirring, for 1 minute. Add the wine, cream, and parsley, and bring to a boil. Add the mussels, cover, and cook until the shells have opened, about 4 minutes.

  3. Remove from the heat and stir in the sausage . Discard any shells that do not open. Transfer to a deep bowl and serve immediately with hot French bread for dipping.


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