Steamed Mussels with Tomato and Chorizo Broth
A flavorful Mediterranean-style dish combining fresh mussels with spicy chorizo, sweet cherry tomatoes, and aromatic fennel in a white wine broth. Served with crusty bread for soaking up the delicious sauce.
Ingredients
- •2 ounces dried Spanish chorizo, casing removed, thinly sliced
- •2 tablespoons olive oil, plus more for drizzling
- •3 cloves garlic cloves, crushed
- •1 teaspoon fennel seeds, crushed
- •1 pint cherry tomatoes, halved
- •¾ cup dry white wine
- •to taste Freshly ground black pepper
- •4 pounds mussels, scrubbed, debearded
- •4 slices thick slices country-style bread, toasted
- •2 tablespoons chopped fresh tarragon or parsley
Cooking Instructions
- 1.
Heat chorizo and 2 tablespoons oil in a large heavy pot over medium, stirring occasionally, until chorizo begins to brown and crisp, about 4 minutes. Add garlic and fennel seeds and cook, stirring, until fragrant, about 1 minute. Add tomatoes and wine and bring to a simmer; season with pepper. Cook until reduced by three-quarters, 6-8 minutes.
13 min
- 2.
Add mussels. Cover and cook, stirring occasionally, until mussels open, 6-8 minutes. Discard any mussels that don't open. Drizzle toast with oil. Serve mussels topped with tarragon with toast alongside.
8 min
