Mussels with Chorizo and Fennel Recipe

Name: Mussels with Chorizo and Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons Portuguese olive oil, or extra-virgin olive oil; 1/2 cup sliced Portuguese or Spanish chorizo; 2 celery stalks, sliced thinly; 2 cloves garlic, sliced; 2 Roma tomatoes, diced; 1/2 fennel bulb, sliced thinly; 1/2 onion, sliced thinly; 25 mussels, cleaned well; 1/2 cup clam juice; 1/2 cup white wine; 2 tablespoons unsalted butter, chilled; Pinch crushed red pepper flakes; 1 loaf crusty bread, for serving

Servings: persons

2 tablespoons Portuguese olive oil, or extra-virgin olive oil
1/2 cup sliced Portuguese or Spanish chorizo
2 celery stalks, sliced thinly
2 cloves garlic, sliced
2 Roma tomatoes, diced
1/2 fennel bulb, sliced thinly
1/2 onion, sliced thinly
25 mussels, cleaned well
1/2 cup clam juice
1/2 cup white wine
2 tablespoons unsalted butter, chilled
Pinch crushed red pepper flakes
1 loaf crusty bread, for serving

1
Heat a large, deep skillet over medium-high heat.
2
Add the olive oil and chorizo and saute for about 2 minutes.
3
Then the celery, garlic, tomatoes, fennel and onions, and saute until tender but not too soft, 5 to 8 minutes.
4
Add the mussels, and saute again until the mussels start to pop open.
5
Add the clam juice and wine and cover the skillet.
6
Steam the mussels until they open, 7 to 10 minutes.
7
Remove any mussels that didn't open, and transfer the rest from the skillet to a serving bowl(s), leaving the liquid behind.
8
Add the butter and simmer until the liquid reduces a bit, about 2 minutes.
9
Pour the liquid over the mussels and serve with a delightful crusty bread.
10
This recipe was created by a contestant during a cooking competition.
11
The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

141

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons Portuguese olive oil, or extra-virgin olive oil, 1/2 cup sliced Portuguese or Spanish chorizo, 2 celery stalks, sliced thinly, 2 cloves garlic, sliced, and more.

Yes, Mussels with Chorizo and Fennel falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mussels with Chorizo and Fennel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions