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Mussels with Chorizo and Fennel

Posted by Peggy on December 31, 2010

Mussels with Chorizo and Fennel
Recipe: Mussels with Chorizo and Fennel


  • 1/4 cup extra virgin olive oil
  • 4 links (1 pound) uncooked chorizo sausage, sausage removed from casing
  • 1 large fennel bulb,cored and thinly sliced (reserve leafy fennel fronds for garnish)
  • 1 teaspoon fennel seeds, optional
  • 1 tablespoon minced garlic
  • 2 cups dry white wine
  • 1 (28-ounce) can diced tomatoes
  • 2 pounds mussels, scrubbed (discard any that will not close)


  1. In a large sauté pan, heat the olive oil over medium heat. Add the sausage and break up with a fork.
  2. When the sausage is browned, stir in the garlic, fennel seeds and sliced fennel and sauté an additional 3-5 minutes. or until the fennel is just transparent and slightly limp.
  3. Add the wine and tomatoes and let simmer briskly for 5 minutes.
  4. Add the mussels to the pan. Cover and cook until the mussels open (1-4 minutes). Spoon mussels and broth into serving bowls, discarding any that did not open. Sprinkle with reserved fennel fronds and serve.

Preparation time: 25 minutes

Number of servings (yield): 4-6 appetizer servings (4 main course servings if served over pasta)

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