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 mizjmassie
on August 13, 2011
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I don't know if it was my inexperience or what, but the first time I made mussels I was in culinary school and I totally screwed my dish up. I assumed I just didn't like mussels since I didn't like the taste at all. However, I think it was just my poor skills at the time because these were so flavorful. Now I love mussels or at least prepared this way. They are so flavorful. Somebody said they were too salty, but I think they used table salt and not kosher salt which is what Aaron and most of the other chefs use.
By breanne11
Maine
on July 08, 2011
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These mussels were amazing! I cooked them for my boyfriend and we both loved them! Extremely flavorful. I made a couple changes- used chicken stock instead of vegetable stock, added a little less salt and a little more garlic and they were fabulous. I followed the directions exactly and the tomatoes were perfect, not mushy or overcooked. The flavors work so well together in this dish. I will definitely be making these again! Thank you Aaron!
By Chef #875583
Toms River, NJ
on June 22, 2011
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They live up to their name!! Absolutely delicious!! Thanks Aaron for a fantastic recipe.
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