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Chorizo And Mussels In Tomato Wine Broth Recipe

by Global Cookbook

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

1. 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.
2. 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.
3. 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.
4. This recipe yields 4 appetizer servings.

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