ingredients 1/3 cup fennel, medium diced
1/2 cup Spanish chorizo, diced and dried
instructions Add the diced fennel and chorizo to a hot pan and sauté together over medium heat for about 2 minutes.
ingredients 1/2 cups dry vermouth or white wine
instructions Add 1/2 cup of the vermouth or white wine to deglaze the pan.
ingredients 1 tablespoon tomato paste
instructions Add the tomato paste.
instructions Turn the heat to low, and let the ingredients simmer for 3 minutes. Set aside.
ingredients 1 tablespoon unsalted butter
instructions To a pot or heavy pan over medium heat, add the butter.
ingredients 1 tablespoon garlic, minced
1 tablespoon shallot, minced
instructions Sweat the garlic and shallot in the pot until translucent, about 45-60 seconds.
ingredients 1 pound Penn Cove mussels, cleaned and de-bearded, in the shell
1 cup of dry vermouth or white wine
instructions Add the mussels and remaining 1 cup of the vermouth or white wine, and cover the pot.
instructions When the mussels are almost open (about 90 seconds-2 minutes), add the fennel, chorizo, and tomato paste mixture and cover.
instructions Once all of the mussels are open (about 2 more minutes), serve and enjoy. Cooked mussels can be eaten directly from the pot or pan or transferred to a wide rim soup bowl. Keep covered until just prior to eating as they cool quickly.