Zuppa di Mussels

Total Time:
25 min
10 min
15 min

1 serving

  • 1 tablespoon grapeseed oil
  • 2 teaspoons minced shallots
  • 1 clove garlic, crushed
  • Kosher salt and freshly ground black pepper
  • 10 mussels, scrubbed and debearded
  • 2 ounces fresh Spanish chorizo, diced and cooked
  • 1/3 ounce fennel, diced
  • 3 ounces tomatoes, diced
  • Crushed red chile flakes, for seasoning
  • 2 ounces white wine
  • 2 ounces fra diavolo sauce (spicy marinara sauce with chile flakes)
  • 1 tablespoon fresh parsley, chopped
  • Heat the oil in a large saucepan over medium-high heat. Add the shallots, garlic, salt and pepper and saute for 2 minutes. Add the mussels, a touch of water and cover to steam until the mussels open.

  • Meanwhile, in a skillet (no oil) over medium-high heat, add the chorizo, fennel, tomatoes and chile flakes and heat over medium-high heat.

  • Cover the pan with a lid to bring up the temperature. Add the white wine and cook uncovered to reduce for 2 minutes, then add the fra diavolo tomato sauce and simmer for 5 minutes.

  • Once the mussels open, remove them from the liquid and place them on a plate. Add the mussel liquid to the skillet with the tomato mixture and mix it in to build layers of flavors. Add the mussels and parsley, mix and season to taste.

  • In a bowl, plate the mussels and generously cover with the sauce.

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