Chorizo And Mussels In Tomato-Wine Broth

Chorizo And Mussels In Tomato-Wine Broth
Chorizo And Mussels In Tomato-Wine Broth

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 8

    ounces chorizo removed from

  • casings and chopped

  • 2

    tablespoons unsalted butter

  • 1

    cup finely-chopped yellow onions

  • 1

    cup roughly-chopped fennel

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon freshly-ground black pepper

  • 1

    tablespoon minced garlic

  • 1

    cup fresh tomatoes peeled, seeded, and chopped

  • 1

    cups white wine

  • 1/4

    cup heavy cream

  • 2

    tablespoons finely-chopped parsley leaves

  • 3

    pounds fresh mussels well scrubbed, and debearded

  • French Bread as an accompaniment

Directions

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 mussels that do not open. Transfer to a deep bowl and serve immediately with hot French bread for dipping. This recipe yields 4 appetizer servings.

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