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.
Great recipe! Did not use fennel as I was wary of an overpowered flavor; substituted crushed red pepper and it was delicious. My chorizo was not that salty so I added salt to taste right during the last step. Makes waaaay more than 2 servings. I only used 2.5 lbs of mussels for my family of three and had tons of leftovers.
This was great! The mussels were tender and juicy, and the broth was just to die for- we must have eaten half a loaf of bread, just to mop up the wonderful sauce :) The only change I would make next time would be to cut the mussel quantity in half, but keep the sauce amounts the same. 2 pounds of mussels were plenty for two greedy seafood lovers.
This is one of the best mussel recipes that I have ever tried. Easy to do and is wonderful as a leftover. I used caraway seeds because I didn't have fennel seeds and it was still delicious. This is also a great recipe for people who don't like strong fish or seafood taste because the mussels are evened out by the chorizo. I will definitely make it again!