Mussels with Chorizo and Fennel

  • Yield : 4 servings
  • Prep Time : 15m
  • Cook Time : 20m
  • Ready In : 35m
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  • 2 tablespoons Portuguese olive oil, or extra-virgin olive oil
  • 1/2 cup sliced Portuguese or Spanish chorizo
  • 2 celery stalks, sliced thinly
  • 2 cloves garlic, sliced
  • 2 Roma tomatoes, diced
  • 1/2 fennel bulb, sliced thinly
  • 1/2 onion, sliced thinly
  • 25 mussels, cleaned well
  • 1/2 cup clam juice
  • 1/2 cup white wine
  • 2 tablespoons unsalted butter, chilled
  • Pinch crushed red pepper flakes
  • 1 loaf crusty bread, for serving


Step 1

Heat a large, deep skillet over medium-high heat. Add the olive oil and chorizo and saute for about 2 minutes. Then the celery, garlic, tomatoes, fennel and onions, and saute until tender but not too soft, 5 to 8 minutes. 

Step 2

Add the mussels, and saute again until the mussels start to pop open. Add the clam juice and wine and cover the skillet. Steam the mussels until they open, 7 to 10 minutes. Remove any mussels that didn't open, and transfer the rest from the skillet to a serving bowl(s), leaving the liquid behind. Add the butter and simmer until the liquid reduces a bit, about 2 minutes. 

Step 3

Pour the liquid over the mussels and serve with a delightful crusty bread. 

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