Steamed Mussels with Tomato and Chorizo Broth

2016-03-05
mussels and chorizo

Source: www.bonappetit.com

Course: Main Course

Serves: 4

Ingredients

  • 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
  • 34 cup dry white wine
  • Freshly ground black pepper
  • 4 pounds mussels scrubbed, debearded
  • 4 slices thick country-style bread toasted (substitute Green Onion Cornbread)
  • 2 tablespoons chopped fresh tarragon or parsley

Directions

  1. Heat chorizo and 2 Tbsp. 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.
  2. 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.

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