1 Video | Photo: Best Mussels on Earth Recipe
Ingredients
- 3 tablespoons olive oil
- 1 teaspoon red pepper flakes
- 1/2 pound chorizo, finely diced
- 1 onion, diced
- 1/2 bulb fennel, cored and sliced
- 3 tablespoons minced garlic
- 1 pinch saffron
- 1 cup white wine
- 1/2 cup vegetable stock
- 2 pounds mussels, cleaned and beard removed
- 1 pint cherry tomatoes, halved
- 2 tablespoons chopped chives
- 2 tablespoons chopped parsley leaves
- 1 lemon, juiced
- 1 1/2 tablespoons salt
- 1 tablespoon freshly ground black pepper
- Crusty bread, for serving
Directions
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. Add the mussels and stir. Cover the pot and steam until the mussels open, about 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 bowl and serve with crusty bread.
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By aepoe1
on March 03, 2013
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This recipe was very tasty and spicy - and the sauce for dipping bread was to die for. Loved the fennel! However, the spice and chorizo overwhelmed the rather small mussels I was able to find. I would suggest this recipe with really big P.E.I. mussels to hold up to the flavor of the sauce.
By Lijemtu
Ogden, UT
on January 10, 2013
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This is the second time I've made these. The first time, I used Mexican chorizo and it was very good. I noticed that it was even better the next day. This time, I was making it for friends, and I made it the day before. I used 3/4 Andouie instead of the chorizo. It came out great. I just had some leftovers today, 5 days after it was made, and boy did it pick up some kick over that time. Great recipe if you want something with more flavor than the usual mussels in white wine.
By 1KitchyGirl
ontario, CA
on November 08, 2012
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I've never eaten muscles, and when a friend made this recipe and asked me to try, I was a bit skeptical. So I tried one to be polite and ended up scooping up a bowl of muscles!! Couldn't get enough!! So flavorful. Wouldn't want to eat them any other way, so glad my friend made this recipe.
Read all 23 reviews