Zuppa di Mussels
- Level: Easy
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 614
- Total Fat
- 40
- Saturated Fat
- 10
- Carbohydrates
- 20
- Dietary Fiber
- 3
- Sugar
- 7
- Protein
- 34
- Cholesterol
- 93
- Sodium
- 1386
- Total: 25 min
- Active: 25 min
Ingredients
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
Directions
- 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.