• 12 ounces chorizo, if necessary, removed from casings and chopped
  • 2 tablespoons unsalted butter
  • 1 cup finely chopped yellow onions
  • 1 cup roughly chopped fennel
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon minced garlic
  • 1 cup San Marzano tomatoes
  • 1 cups white wine
  • 1/4 cup heavy cream
  • 2 tablespoons finely chopped parsley leaves
  • 3 1/2 pounds fresh mussels, well scrubbed and debearded
  • French Bread, as an accompaniment

When I talk about my blog with strangers I find many people asking me how I have time to maintain it. I tell you what, its time consuming but when youre doing something you enjoy you definitely make/find time. That being said, its always nice when someone else wants to cook for you. A good friend invited us over last week for a meal, a treat, if you will. He recently had some mussels flown in from the east coast and wanted to prepare them for us. The smell is amazing! If you love seafood, youre going to love this unique dish.

After your mussels are clean you can get the party started.

In 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.

Add the butter and when melted, add the onions, fennel, salt, and pepper, and cook, stirring, for 4 minutes. Add the garlic and tomatoes, and cook, stirring, for 1 minute. Add the wine, cream, and parsley, and bring to a boil. Add the mussels, cover, and cook until the shells have opened, about 4 minutes.

Remove from the heat and stir in the sausage. Discard any shells that do not open. Transfer to a deep bowl and serve immediately with hot French bread for dipping.

tomatoescream saucemussels


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