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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!!

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hansie.boshoff December 23, 2006

I used Tarragon as I had no Fennel seeds & it had an awesome flavour

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kiwisteve81 July 05, 2008

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.

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Thorsten December 14, 2006

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.

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smars17 January 12, 2015

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.

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IngridH December 01, 2011

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!

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beca_bugg June 19, 2011
Mussels With Chorizo , Tomato and Wine