Cooked - Steamed Mussels With Tomato And Chorizo Broth

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Steamed Mussels With Tomato And Chorizo Broth

4.0

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

¾ 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

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

Course🍽️Main Course

Diets🥩Carnivore...

Category🐟Seafood

Cuisine🇪🇸Spanish

Occasions🍽️Dinner Party🎉Special Occasion

Season☀️Summer

DifficultyMedium ⏰ 30m

Created 80 weeks ago

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