Ingredients
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8 ounces chorizo sausage, casings removed & chopped
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3 tablespoons unsalted butter
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1 yellow onion, finely chopped
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1/2 teaspoon fennel seed
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1/2 teaspoon fresh ground black pepper
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3 garlic cloves, minced
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7 roma tomatoes, peeled, seeded and chopped
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3/4 cup white wine
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1/2 cup heavy cream
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2 tablespoons finely chopped fresh parsley leaves
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4 lbs fresh mussels, scrubbed & debearded
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French bread
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1 shallot, finely chopped
Instructions
- In a large saute pan, cook the chorizo until brown over medium-high heat, about 4 minutes. Remove with a slotted spoon and drain on paper towels. Drain off all but 1 tablespoon of fat from the pan.
- Add butter and when melted, add the onions, shallot, fennel seeds, and pepper. Cook, stirring, until veggies are tender.
- Add the garlic and tomatoes, and cook, stirring, for 2minute.
- Add mussels to pan. Add the wine, 1/4 cup cream, and parsley, and bring to a boil. Stir mussels, cover, and cook until the shells have opened, about 6-8 minutes.
- Remove mussels from pan to serving bowls. Discard any shells that do not open.
- In pan with juice, bring to a boil. Allow to boil for 3 minutes. Add sausage and cream. Bring to boil for 1 minute. Pour juice over mussels.
- Serve immediately with hot French bread for dipping.