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Mussels With Chorizo , Tomato and Wine

5.0(6)

This is an Emeril recipe that got rave reviews from my family. We love mussels, and here in Holland they are locally cultivated. So during the season we try to have them once a week. I try new recipes frequently to change the pace. This recipe is my husbands favorite and gets requested often. It has an amazing flavor. I have changed it a little to suit my family's taste from the original recipe. Have plenty of crusty bread, as the juice is oh sooooo good! This recipe serves either 2 meal portions or a first course for 4-6 people. Rule of thumb in Holland is to serve 1 kg of mussels per person, for a dinner portion.

by Expat in Holland·published 2006-09-24

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Mussels

Servings

(2–4)

Total time

45 min

prep 25 min

Calories / serving

1808 kcal

Ingredients (13)

serves

8 ounces chorizo sausage, casings removed & choppedsausage
3 tablespoons unsalted butterbutter
1 yellow onion, finely choppedonion
1 shallot, finely choppedshallot
1/2 teaspoon fennel seedfennel-seed
1/2 teaspoon fresh ground black pepperpepper
3 garlic cloves, mincedgarlic
7 roma tomatoes, peeled, seeded and choppedtomato
3/4 cup white winewhite-wine
1/2 cup heavy creamheavy-cream
2 tablespoons finely chopped fresh parsley leavesparsley
4 lbs fresh mussels, scrubbed & debeardedmussel
French breadbread

Instructions (7 steps)

01In a large saute pan, cook the chorizo until brown over medium-high heat, about 4 minutes. Remove with a slotted spoon and drain on paper towels. Drain off all but 1 tablespoon of fat from the pan.
02Add butter and when melted, add the onions, shallot, fennel seeds, and pepper. Cook, stirring, until veggies are tender.

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