Ingredients
- 3 tablespoons olive oil
- 1 teaspoon red pepper flakes
- 1/2 pound chorizo sausage (finely diced)
- 1 onion, diced
- Fennel bulb, sliced (1/2 bulb, cored and sliced)
- 3 tablespoons minced garlic
- 1 pinch saffron
- 1 cup white wine
- 1/2 cup vegetable stock
- 2 pounds mussels (cleaned and beard removed)
- 1 pint cherry tomatoes, halved
- 2 tablespoons chopped chives
- 2 tablespoons chopped parsley leaves
- 1 lemon, juiced
- 1 1/2 tablespoons salt
- 1 tablespoon freshly ground black pepper
- Crusty bread, for serving
How to Make
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Step 1: In a large soup pot over medium-high heat, add the oil. Add the red pepper flakes and chorizo.
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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.
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Step 3: Add the mussels and stir. Cover the pot and steam until the mussels open, about to 5 minutes.
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Step 4: Remove the lid, then add the tomatoes, herbs, lemon juice and salt and pepper, and stir well.
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Step 5: Ladle the mussels and broth into large serving bowl and serve with crusty bread.
We hope you enjoy this recipe!
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