WEEKDAYS 1e|12c|p

Fennel and Chorizo Mussels

Mussels in Minutes
skill level
Love mussel dishes but think they take too long? Think again!
  • Yields: One ServingIngredients.33 cup fennel
  • medium diced.5 cup Spanish chorizo
  • diced and dried1.5 cups dry vermouth or white wine
  • separated1 tablespoon tomato paste1 tablespoon unsalted butter1 tablespoon garlic
  • minced1 tablespoon shallot
  • minced1 pound Penn Cove mussels
  • cleaned and de-bearded
  • in the shell
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1/3 cup fennel, medium diced
    1/2 cup Spanish chorizo, diced and dried 
    Add the diced fennel and chorizo to a hot pan and sauté together over medium heat for about 2 minutes. 
  • 2
    1/2 cups dry vermouth or white wine
    Add 1/2 cup of the vermouth or white wine to deglaze the pan. 
  • 3
    1 tablespoon tomato paste 
    Add the tomato paste. 
  • 4
    Turn the heat to low, and let the ingredients simmer for 3 minutes. Set aside. 
  • 5
    1 tablespoon unsalted butter 
    To a pot or heavy pan over medium heat, add the butter. 
  • 6
    1 tablespoon garlic, minced
    1 tablespoon shallot, minced 
    Sweat the garlic and shallot in the pot until translucent, about 45-60 seconds. 
  • 7
    1 pound Penn Cove mussels, cleaned and de-bearded, in the shell
    1 cup of dry vermouth or white wine
    Add the mussels and remaining 1 cup of the vermouth or white wine, and cover the pot. 
  • 8
    When the mussels are almost open (about 90 seconds-2 minutes), add the fennel, chorizo, and tomato paste mixture and cover. 
  • 9
    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.

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