Prep 25 mins
Cook 20 mins
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.
- 8 ounces chorizo sausage, casings removed & chopped
- 3 tablespoons unsalted butter
- 1 yellow onion, finely chopped
- 1 shallot, finely chopped
- 1⁄2 teaspoon fennel seed
- 1⁄2 teaspoon fresh ground black pepper
- 3 garlic cloves, minced
- 7 roma tomatoes, peeled, seeded and chopped
- 3⁄4 cup white wine
- 1⁄2 cup heavy cream
- 2 tablespoons finely chopped fresh parsley leaves
- 4 lbs fresh mussels, scrubbed & debearded
- French bread
- 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 butter and when melted, add the onions, shallot, fennel seeds, and pepper. Cook, stirring, until veggies are tender.
- Add the garlic and tomatoes, and cook, stirring, for 2minute.
- Add mussels to pan. Add the wine, 1/4 cup cream, and parsley, and bring to a boil. Stir mussels, cover, and cook until the shells have opened, about 6-8 minutes.
- Remove mussels from pan to serving bowls. Discard any shells that do not open.
- In pan with juice, bring to a boil. Allow to boil for 3 minutes. Add sausage and cream. Bring to boil for 1 minute. Pour juice over mussels.
- Serve immediately with hot French bread for dipping.
Definatly one of the best mussel dishes I have had that was not made in a speciality restaurant. I made this for our family get together before the festive season starts. It was a hit! The left over sauce has even been saved so that dad has something to dip some bread into when he gets hungry at night! Thank you very much for this!!
I used Tarragon as I had no Fennel seeds & it had an awesome flavour
Mussels and Chorizo are a winning team. The shrapness of the sausage goes so well togehter with mussels. The sauce is to die for, so have enought bread for dipping up this delicate sauce. I followed the recipe as described here without any problems. I used a little less of heavy cream to get the thickness of the sauce I like. I served it with the white wine I used for cooking and baguette.