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Steamed Mussels with Tomato and Chorizo Broth

June 20, 2016 by Kristina Manning

Steamed Mussels with Tomato and Chorizo BrothIngredients:

  • 2 ounces dried Spanish chorizo, casing removed, thinly sliced
  • 2 tablespoons olive oil, plus more for drizzling
  • 3 garlic cloves, crushed
  • 1 teaspoon fennel seeds, crushed
  • 1 pint cherry tomatoes, halved
  • 3/4 cup dry white wine
  • Freshly ground black pepper
  • 4 pounds mussels, scrubbed, debearded
  • 4 thick slices country-style bread, toasted
  • 2 tablespoons chopped fresh tarragon or parsley

Preparation:

Heat chorizo and 2 tablespoons oil in a large heavy pot over medium heat, 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.

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.

Recipe by Chris Morocco courtesy of www.epicurious.com.

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Posted in: Recipes and Pairings

About Kristina Manning

As our Customer Service Manager, Kristina Manning is dedicated to upholding one of the core principles of our company – excellent service to all of our members.

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