Saturday, May 7, 2011

Chorizo and Mussels in Tomato Broth


I am currently in the middle of baking a cake for my daughters birthday, but I ran out of eggs so my husband kindly went to the store to get more. So with my spare time, I thought I would blog this amazing recipe. And I do really mean amazing. It's one of my favorite meals now. The last several posts have been meals I've made up, but this one is an Emeril Lagasse recipe (and yes, I kept saying "bam!" the entire time I was cooking) and I really didn't change much. I didn't have any fennel, so I added fennel seeds instead. It worked beautifully, but I would still prefer actual fennel. By the way, this meal only takes 15 mins to make.

Fresh garden parsley, love it!!
Looks, sounds, smells, tastes amazing. I love this meal!
Chorizo and Mussels in Tomato Broth
Serving Size = 4
Original Recipe
  • 8 ounces chorizo, casing removed (I used 10 oz of fresh beef chorizo, should fall apart like ground beef)
  • 2 tablespoons unsalted butter
  • 1 cup finely chopped yellow onions
  • 1/2 - 3/4 teaspoon fennel seeds
  • 1/2 teaspoon of salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon minced garlic
  • 1 cup fresh tomatoes, peeled, seeded and chopped (or 1 can)
  • 1 cup white wine (I used 1/2 chicken and 1/2 beef broth because I ran out of beef broth)
  • 1/4 cup heavy cream
  • 2 tablespoons finely chopped parsley
  • 3 lbs fresh mussels, scrubbed and debearded (I used 2lbs)
  • French bread for dipping
*Note: Be careful with the salt, it's very easy to go overboard.
  1. In a large pan, saute the chorizo over medium or medium-high heat until cooked, about 4 minutes. Removed with a slotted spoon and place onto a paper towel to drain. Drain the fat out of the pan, all but 1 tablespoon.
  2. Add the butter to the pan, and when it melts add the onion, fennel (skipped), salt, pepper and cook for 4 minutes. Add the garlic, tomatoes (and fennel seeds if you skipped the fennel) and cook for 1 minute, stirring. Add the wine (or stock), cream and parsley, bring to a boil. Add the mussels, cover and cook until their shells open (4 - 7 mins).
  3. Remove from heat and stir in the chorizo. Discard any shells that do not open. Serve with French bread for dipping.
Linking to: Food Palette Series

7 comments:

Food Glorious Food! said...

Seafood!!!! Amazing dish you have here! Can't wait to buy some mussels and make some for lunch! Thanks for your recipe!

Torviewtoronto said...

flavourful mussels delicious

Sense of Home Kitchen said...

This is the second amazing recipe I have seen for mussels in the last week. I have never cooked mussels, but with these recipes I will now be on the lookout for some good mussels at the store, we get good seafood around here occasionally.

~Brenda

kitchen flavours said...

Looks absolutely delicious! I could have two bowls of this! Mussels are always a winner in my house!
Thanks for sharing this lovely recipe.
Happy Mother's Day, Elsa!

Kate said...

I used curly parsley, added some mint, and served it with a side of marinated eggplant tomato relish. yummy!

Rosita Vargas said...

UN PLATO MUY EXQUISITO ME ENCANTAN LOS MARISCOS,SE VE MUY DELICIOSO Y BIEN ELABORADO,EN MI CASA ES SAGRADO POR LO MENOS 3 VESCES A LA SEMANA ESTE ESPECTACULAR PLATO,CARIÑOS Y ABRAZOS.

Torviewtoronto said...

thank you for linking is fabulous way to have mussels
will add your picture to my event soon :)

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