Mark published on August 2, 2014
Chorizo and Mussels in Tomato-Wine Broth
Total time: 50 minutes
Yields: 4 appetizer (double recipe for dinner)
Author: Emeril Lagasse
Source: https://www.food.com/recipe/mussels-with-chorizo-tomato-and-wine-187437
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Ingredients
- 8 ounces chorizo, removed from casings and chopped
- 2 tablespoons butter
- 1 cup onions, finely chopped
- 1 cup fennel, roughly chopped
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon garlic, minced
- 1 cup tomatoes, peeled, seeded and chopped
- 1 cups white wine
- 0.25 cup heavy cream, optional
- 2 tablespoons parsley leaves, finely chopped
- 3 pounds mussels, well scrubbed and debearded
- French bread, as an accompaniment
Instructions
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.
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.
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.
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.
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.
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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