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Chorizo And Mussels In Tomato Wine Broth
Ingredients
- 8 ounce chorizo removed from casings and minced
- 2 Tbsp. unsalted butter
- 1 c. finely-minced yellow onions
- 1 c. roughly-minced fennel
- 1/2 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 1 Tbsp. chopped garlic
- 1 c. fresh tomatoes peeled, seeded, and minced
- 1 c. white wine
- 1/4 c. heavy cream
- 2 Tbsp. finely-minced parsley leaves
- 3 lb fresh mussels well scrubbed, and debearded French Bread as an accompaniment
Directions
- In a large saute/fry pan, cook the chorizo till brown over medium-high heat, about 4 min. Remove with a slotted spoon and drain on paper towels. Drain off all but 1 Tbsp. of fat from the pan.
- Add in the butter and when melted, add in the onions, fennel, salt, and pepper, and cook, stirring, for 4 min. Add in the garlic and tomatoes, and cook, stirring, for 1 minute. Add in the wine, cream, and parsley, and bring to a boil. Add in the mussels, cover, and cook till the shells have opened, about 4 min.
- Remove from the heat and stir in the sausage. Throw away any mussels which don't open. Transfer to a deep bowl and serve immediately with warm French bread for dipping.
- This recipe yields 4 appetizer servings.
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