Best Mussels On Earth

4
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"Another Aaron McCargo Original. He's such a good Chef! Placing it here for safekeeping."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (541.1 g)
  • Calories 624.1
  • Total Fat - 37.4 g
  • Saturated Fat - 10.6 g
  • Cholesterol - 113.4 mg
  • Sodium - 4098.3 mg
  • Total Carbohydrate - 26.5 g
  • Dietary Fiber - 2.6 g
  • Sugars - 4.7 g
  • Protein - 43.3 g
  • Calcium - 104 mg
  • Iron - 11.3 mg
  • Vitamin C - 54.4 mg
  • Thiamin - 0.8 mg

Step 1

In a large soup pot over medium-high heat, add the oil. Add the red pepper flakes and chorizo.

Step 2

Cook for 1 to 2 minutes to release the flavors. Stir in the onions and fennel and cook until they caramelize, about additional 2 to 3 minutes. Add the garlic and saffron and allow the saffron to bloom. Stir in the wine and stock and mix well.

Step 3

Add the mussels and stir. Cover the pot and steam until the mussels open, about to 5 minutes.

Step 4

Remove the lid, then add the tomatoes, herbs, lemon juice and salt and pepper, and stir well.

Step 5

Ladle the mussels and broth into large serving bowl and serve with crusty bread.

Tips & Variations


No special items needed.

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