Chorizo And Mussels In Tomato-Wine Broth

Recipe Ingredients

8 oz	227g	Chorizo - removed from
		Casings and chopped
2 tablespoons	30ml	Unsalted butter
1 cup	62g / 2.2oz	Finely-chopped yellow onions
1 cup	146g / 5.1oz	Roughly-chopped fennel
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1 tablespoon	15ml	Minced garlic
1 cup	62g / 2.2oz	Fresh tomatoes - peeled, seeded,
		And chopped
1 cup	237ml	White wine
1/4 cup	59ml	Heavy cream
2 tablespoons	30ml	Finely-chopped parsley leaves
3 lbs	1362g / 48oz	Fresh mussels - well scrubbed,
		And debearded
		French Bread - as an accompaniment

Recipe Instructions

In a large saute pan, cook the chorizo until brown over medium-high heat, about 4 minutes. Remove with a slotted spoon and drain on paper towels. Drain off all but 1 tablespoon of fat from the pan.

Add the butter and when melted, add the onions, fennel, salt, and pepper, and cook, stirring, for 4 minutes. Add the garlic and tomatoes, and cook, stirring, for 1 minute. Add the wine, cream, and parsley, and bring to a boil. Add the mussels, cover, and cook until the shells have opened, about 4 minutes.

Remove from the heat and stir in the sausage. Discard any mussels that do not open. Transfer to a deep bowl and serve immediately with hot French bread for dipping.

This recipe yields 4 appetizer servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E39) - from the TV FOOD - NETWORK

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