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Bon Appétit

Steamed Mussels with Tomato and Chorizo Broth

4.3

(30)

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Linda Xiao

  • Active Time

    30 minutes

  • Total Time

    30 minutes

This one-pot dinner is simple: Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.

Ingredients

4 Servings

2

ounces dried Spanish chorizo, casing removed, thinly sliced

2

tablespoons olive oil, plus more for drizzling

3

garlic cloves, crushed

1

teaspoon fennel seeds, crushed

1

pint cherry tomatoes, halved

¾

cup dry white wine

Freshly ground black pepper

4

pounds mussels, scrubbed, debearded

4

slices thick country-style bread, toasted

2

tablespoons chopped fresh tarragon or parsley

Preparation

  1. Step 1

    Heat chorizo and 2 Tbsp. oil in a large heavy pot over medium, stirring occasionally, until chorizo begins to brown and crisp, about 4 minutes. Add garlic and fennel seeds and cook, stirring, until fragrant, about 1 minute. Add tomatoes and wine and bring to a simmer; season with pepper. Cook until reduced by three-quarters, 6–8 minutes.

    Step 2

    Add mussels. Cover and cook, stirring occasionally, until mussels open, 6–8 minutes. Discard any mussels that don’t open. Drizzle toast with oil. Serve mussels topped with tarragon with toast alongside.

Nutrition Per Serving

Calories (kcal) 410 Fat (g) 16 Saturated Fat (g) 3.5 Cholesterol (mg) 35 Carbohydrates (g) 37 Dietary Fiber (g) 3 Total Sugars (g) 4 Protein (g) 19 Sodium (mg) 790
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Reviews (30)

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  • This was so yummy. I only had a pound and a half of mussels - just what was available in a Midwest grocery store, but used half of what was left of a Spanish chorizo link, full amount of garlic, full amount of tomatoes, and probably a little more wine - it was lovely with thick slices of buttered toast. Next time, I'd probably add some minced Serrano peppers, but we had a spice-adverse child eating with us this time so didn't go there. This was amazing, and I would make this for an impressive yet low-key dinner party any night.

    • Anonymous

    • Minnesota

    • 10/3/2021

  • "Cook until reduced by three-quarters." Really? That means only a quarter of the mixture remains. It wasn't nice. Pretty sure that should be reduce by a quarter - three quarters remains..

    • Anonymous

    • Thailand

    • 11/21/2020

  • Very straight-forward recipe, easy to follow and the end result is so tasty. I used both tarragon and parsley at the end. I felt like the tarragon help amplify the fennel (I really love that flavor, so keep that in mind when deciding which to use). I whip this recipe out when I want to impress guests, but don't want a super fussy, labor intensive mess to contend with.

    • jfiner

    • port townsend, wa

    • 6/8/2020

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