Steamed Mussels with Tomato and Chorizo Broth
Ingredients
The broth
-
2
ounces
dried Spanish chorizo
-
2
tablespoons
olive oil
-
3
cloves
garlic
-
1
teaspoon
fennel seeds
-
1
pint
cherry tomatoes
-
¾
cup
dry white wine
-
to taste
freshly ground black pepper
The mussels and bread
-
4
pounds
mussels
-
4
slices
thick country-style bread
-
2
tablespoons
chopped fresh tarragon or parsley
Instructions
- Heat chorizo and olive oil in a large pot over medium heat until chorizo begins to brown.
- Add garlic and fennel seeds, cooking until fragrant.
- Stir in tomatoes and wine, bringing to a simmer and seasoning with pepper.
- Cook until the mixture is reduced by three-quarters.
- Add mussels, cover, and cook until they open, discarding any that do not.
- Drizzle toast with olive oil and serve mussels topped with tarragon alongside.
Nutrition Facts (estimated)
Servings
4
Calories
410
Total fat
16g
Total carbohydrates
37g
Total protein
19g
Sodium
790mg
Cholesterol
35mg
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