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Musscles
Nb persons: 4
Yield: 4 servings
Preparation time: 15
Total time: 35 min
Source: Aaron McCargo Food Network
| 1 teaspoon | red pepper flakes |
| 1/2 pound | chorizo, finely diced |
| 1 | onion, diced |
| 1/2 bulb | fennel, cored and sliced |
| 3 tablespoons | minced garlic |
| 1 pinch | saffron |
| 1 cup | white wine |
| 1/2 cup | vegetable stock |
| 2 pounds | mussels, cleaned and beard removed |
| 1 pint | cherry tomatoes, halved |
| 2 tablespoons | chopped chives |
| 2 tablespoons | chopped parsley leaves |
| 1 | lemon, juiced |
| 1 1/2 tablespoons | salt |
| 1 tablespoon | freshly ground black pepper |
| 3 tablespoons | olive oil |
Crusty bread, for serving
Directions
In a large soup pot over medium-high heat, add the oil. Add the red pepper flakes and chorizo. Cook for 1 to 2 minutes to release the flavors. Stir in the onions and fennel and cook until they caramelize, about additional 2 to 3 minutes. Add the garlic and saffron and allow the saffron to bloom. Stir in the wine and stock and mix well. Add the mussels and stir. Cover the pot and steam until the mussels open, about to 5 minutes. Remove the lid, then add the tomatoes, herbs, lemon juice and salt and pepper, and stir well. Ladle the mussels and broth into large serving bowl and serve with crusty bread.
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