Mussels With Chorizo and Fennel

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Remove the tops and stem bottom of the fennel, reserving the green 'hairs', and slice vertically into thin slices. Finely chop those hairs as well.
  • In a large sauté pan, brown the sausage over medium high heat with a little olive oil.
  • Once the sausage is browned, add the fennel and 1 cup of wine. Braise for about 10 minutes until fennel is flexible but still crunchy and the wine has reduced by half.
  • Add the tomatoes and garlic to the sausage/fennel mixture. Crush about half the tomatoes with the back of a spoon to release some of their juices. Cook for about another 5-10 minutes.
  • Meanwhile add the other cup of wine and mussels to a stockpot, cover and cook on medium heat until mussels are cooked, about 4-5 minutes.
  • Once the mussels are cooked (discard any unopened mussels), combine the mussels (and liquid) with the sausage mixture and mix well. Cook for about another 5 minutes to meld the flavours. Season to taste.
  • Serve in large soup bowls, spooning a little of the broth in each bowl and topping the fennel, chorizo and mussels mixture with some of the reserved fennel tops.
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