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 shells that do not open. Transfer to a deep bowl and serve immediately with hot French bread for dipping.
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By a1azagent_1652289
Paradise Valley, AZ
on September 21, 2010
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This dish is so good. Love the fennel in it with the spice of the chorizo. Add good crusty dipping bread and a salad and its an easy meal. Also good as an appetizer in place of soup.
By Expat in Holland
Living back in ...
on September 10, 2006
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OMG!!! This was an excellent recipe. You know it was a hit when my husband yummed all thru dinner and kept saying 'this is the best mussel recipe' that I have made. Here, in Holland, mussels are cultivated locally, so during mussel season we like to enjoy them for dinner two to three times a month. So for variety, I try new recipes frequently. I am sure this recipe will be requested now quite often by my husband. I followed the directions as stated with only 2 additions. I added 1/4 tsp red pepper flakes, to add a bit of a zip. And once the mussels were done I removed them to the bowls, then added to the pan with juices the sausage and 1/4 cup heavy cream more. I brought the mixture to a boil and simmered for 5 minutes to reduce the liquid. I then poured the mixture over the top of the mussels in the bowls. Make sure you have plenty of french bread to soak up the lovely juice. The recipe was nothing short of awesome. Thank you Emeril for an amazing recipe we thoroughly enjoyed!
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