Recipe Categories
Seafood
Wine Seafood

James's Chorizo Mussels In White Wine Sauce

8 oz chorizo removed from
    casings and chopped
2 tbl unsalted butter
1 cup finely-chopped yellow onions
1 cup roughly-chopped fennel
1/2 tsp salt
1/2 tsp freshly-ground black pepper
1 tbl minced garlic
1 cup fresh tomatoes peeled, seeded,
    and chopped
1 cup white wine
1/4 cup heavy cream
2 tbl finely-chopped parsley leaves
3 lb fresh mussels well scrubbed, and debearded
    French Bread as an accompaniment

 Method :
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 mussels that do not open. Transfer to a deep bowl and serve immediately with hot French bread for dipping.
This recipe yields 4 appetizer servings.