Mussels with Chorizo and Fennel

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  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
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2 tablespoons Portuguese olive oil, or extra-virgin olive oil

1/2 cup sliced Portuguese or Spanish chorizo

2 celery stalks, sliced thinly

2 cloves garlic, sliced

2 Roma tomatoes, diced

1/2 fennel bulb, sliced thinly

1/2 onion, sliced thinly

25 mussels, cleaned well

1/2 cup clam juice

1/2 cup white wine

2 tablespoons unsalted butter, chilled

Pinch crushed red pepper flakes

1 loaf crusty bread, for serving


  1. Heat a large, deep skillet over medium-high heat. Add the olive oil and chorizo and saute for about 2 minutes. Then the celery, garlic, tomatoes, fennel and onions, and saute until tender but not too soft, 5 to 8 minutes. 
  2. Add the mussels, and saute again until the mussels start to pop open. Add the clam juice and wine and cover the skillet. Steam the mussels until they open, 7 to 10 minutes. Remove any mussels that didn't open, and transfer the rest from the skillet to a serving bowl(s), leaving the liquid behind. Add the butter and simmer until the liquid reduces a bit, about 2 minutes. 
  3. Pour the liquid over the mussels and serve with a delightful crusty bread. 
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