Directions:
- 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.
- Add the butter and when melted, add the onions, fennel, salt, and pepper, and cook, stirring, for 4 minutes. Add the garlic and tomatoes, and cook, stirring, for 1 minute. Add the wine, cream, and parsley, and bring to a boil. Add the mussels, cover, and cook until the shells have opened, about 4 minutes.
- Remove from the heat and stir in the sausage. Discard any shells that do not open. Transfer to a deep bowl and serve immediately with hot French bread for dipping.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 723.54 Kcal (3029 kJ) | ||
| Calories from fat | 353.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.32g | 60% | |
|---|---|---|---|
| Cholesterol | 170.67mg | 57% | |
| Sodium | 1987.9mg | 83% | |
| Potassium | 1611.56mg | 34% | |
| Total Carbs | 22.78g | 8% | |
| Sugars | 1.98g | 8% | |
| Dietary Fiber | 1.71g | 7% | |
| Protein | 55.74g | 111% | |
| Vitamin C | 39.8mg | 66% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 15.1mg | 84% | |
| Calcium | 132.2mg | 13% | |
| Amount Per 100 g | |||
| Calories | 128.35 Kcal (537 kJ) | ||
| Calories from fat | 62.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.97g | 60% | |
|---|---|---|---|
| Cholesterol | 30.28mg | 57% | |
| Sodium | 352.64mg | 83% | |
| Potassium | 285.88mg | 34% | |
| Total Carbs | 4.04g | 8% | |
| Sugars | 0.35g | 8% | |
| Dietary Fiber | 0.3g | 7% | |
| Protein | 9.89g | 111% | |
| Vitamin C | 7.1mg | 66% | |
| Iron | 2.7mg | 84% | |
| Calcium | 23.5mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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