Mussels With Chorizo And Fennel
Serves: 4
Kirstin Bosco
1 January 1970
Based on User reviews:
48
Spice
45
Sweetness
53
Sourness
40
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
2 cloves
Garlic (sliced)1 cup
Clam Juice1 cup
White Wine2 tbsps
Unsalted Butter (chilled)1 pinch
Crushed Red Pepper Flakes1 loaf
Bread (crusty, for serving)Directions:
1
Heat a large, deep skillet over medium-high heat
2
Add the olive oil and chorizo and saute for about 2 minutes
3
Then the celery, garlic, tomatoes, fennel and onions, and saute until tender but not too soft, 5 to 8 minutes
4
Add the mussels, and saute again until the mussels start to pop open
5
Add the clam juice and wine and cover the skillet
6
Steam the mussels until they open, 7 to 10 minutes
7
Remove any mussels that didn't open, and transfer the rest from the skillet to a serving bowl(s), leaving the liquid behind
8
Add the butter and simmer until the liquid reduces a bit, about 2 minutes
9
Pour the liquid over the mussels and serve with a delightful crusty bread