Mussels With Chorizo , Tomato And Wine

1. 1

   In a large saute pan, cook the chorizo until brown over medium-high heat, about 4 minutes. Remove with a slotted spoon and drain on paper towels. Drain off all but 1 tablespoon of fat from the pan.

2. 2

   Add butter and when melted, add the onions, shallot, fennel seeds, and pepper. Cook, stirring, until veggies are tender.

3. 3

   Add the garlic and tomatoes, and cook, stirring, for 2minute.

4. 4

   Add mussels to pan. Add the wine, 1/4 cup cream, and parsley, and bring to a boil. Stir mussels, cover, and cook until the shells have opened, about 6-8 minutes.

5. 5

   Remove mussels from pan to serving bowls. Discard any shells that do not open.

6. 6

   In pan with juice, bring to a boil. Allow to boil for 3 minutes. Add sausage and cream. Bring to boil for 1 minute. Pour juice over mussels.

7. 7

   Serve immediately with hot French bread for dipping.

* Per serving · 4 servings · Values may vary.