Mussels With Chorizo And Fennel

1. 1

   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.

2. 2

   In a large saute pan, brown the sausage over medium high heat with a little olive oil.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.