MUSSELS****Mussels with White Wine and Chorizo

By Unblond1

19/10/13 - This was very good but way too much. I had a 2 lb. package of mussels and we could have done with half of that (And half of everything else, of course)

Ingredients

• 1 1/2 tablespoons olive oil
• 1 pinch red pepper flakes
• 4 oz. chorizo, diced bite-sized
• 1/2 onion, red or white, diced
• 1 shallot, thinly sliced
• 3 sprigs of fresh thyme
• 1/2 cup fennel, thinly sliced
• 3 cloves sliced garlic
• 1 small pinch saffron
• 1/2 cup white wine
• 1/4 cup chicken broth
• 2 pounds mussels, cleaned and beard removed
• 1 cup diced tomatoes, seeded and drained
• 1 tablespoon chopped chives, optional
• 1 tablespoon chopped parsley leaves, if you have it
• 2 tbsp. whipping cream - optional
• 1/2 lemon, juiced
• salt and pepper to taste
• crusty bread, for serving

Details

Servings 2
Preparation time 15mins
Cooking time 35mins
Adapted from foodnetwork.com

Preparation

Step 1

* In a large soup pot over medium-high heat, add the oil. Add the red pepper flakes and chorizo. Cook for 1 to 2 minutes to release the flavors. Stir in the onions and fennel and cook until they caramelize, about additional 2 to 3 minutes. Add the garlic and saffron and allow the saffron to bloom.

* Stir in the wine and stock and mix well and bring to a simmer. Add the mussels and stir. Cover the pot and steam until the mussels open, about 3 to 5 minutes. Remove the lid, then add the tomatoes, herbs, lemon juice and salt and pepper, and stir well. Ladle the mussels and broth into large serving bowls, sprinkling mine with some fresh basil, if desired, and serve with crusty bread.