This recipe is terrific for two or to prepare for you next dinner party. The flavors complement each other nicely and the chorizo adds a nice spice! The sauce can be made in advance, leaving the steaming of mussels for the last minute.
Ingredients: per 2 people
- 1 teaspoon olive oil +
- 4oz. Wild Idea Buffalo Chorizo
- ½ cup yellow onion, diced
- 1 clove garlic, chopped
- ½ teaspoon each salt & pepper
- 1 teaspoon crushed fennel seeds
- 1 teaspoon chili flake *optional
- 1 15oz. can, diced tomatoes
- 1 cup white wine
- 12 to 16 mussels, washed and de-bearded
Preparation:
- In a heavy sauté pan over medium high heat, heat 1-teaspoon olive oil. Crumble sausage into pan and cook until lightly browned, about 4 minutes. Remove sausage from pan, place in bowl and cover with saran. Set aside.
- Return pan to heat and add additional oil if needed. Add onion and garlic, sautéing until tender, about 5 minutes.
- Add seasonings, tomatoes and wine. Stir to incorporate and bring to a boil. *At this point you could remove from heat, cover and reheat when ready to serve.
- Add prepared mussels, cover and allow mussels to steam for 4 minutes. Most all of the shells should have popped open. Discard un-open shells.
- Add chorizo back to pan and stir to incorporate and heat.
- Serve direct from pan or spoon into serving bowls.
Garnish with green leek ringlets and lemon wedge. Serve with warm artisan bread.
Wine Pairing: You could stay with a dry Prosseco for this course or switch to a Dry Riesling or light red.