Chorizo and Mussels in Tomato-Wine Broth (Emeril Lagasse) |
|
 |
Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
Ingredients:
8 ounces chorizo, removed from casings and chopped |
2 tablespoons unsalted butter |
1 cup finely chopped yellow onions |
1 cup roughly chopped fennel |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1 tablespoon minced garlic |
1 cup fresh tomatoes, peeled, seeded and chopped |
1 cups white wine |
1/4 cup heavy cream |
2 tablespoons finely chopped parsley leaves |
3 pounds fresh mussels, well scrubbed and debearded |
french bread, as an accompaniment |
Directions:
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. 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.
3. 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.
|
|