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Ingredientes
- 8 ounce chorizo removed from casings and minced
- 2 Tbsp. unsalted butter
- 1 c. finely-minced yellow onions
- 1 c. roughly-minced fennel
- 1/2 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 1 Tbsp. chopped garlic
- 1 c. fresh tomatoes peeled, seeded, and minced
- 1 c. white wine
- 1/4 c. heavy cream
- 2 Tbsp. finely-minced parsley leaves
- 3 lb fresh mussels well scrubbed, and debearded French Bread as an accompaniment
Direcciones
- In a large saute/fry pan, cook the chorizo till brown over medium-high heat, about 4 min. Remove with a slotted spoon and drain on paper towels. Drain off all but 1 Tbsp. of fat from the pan.
- Add in the butter and when melted, add in the onions, fennel, salt, and pepper, and cook, stirring, for 4 min. Add in the garlic and tomatoes, and cook, stirring, for 1 minute. Add in the wine, cream, and parsley, and bring to a boil. Add in the mussels, cover, and cook till the shells have opened, about 4 min.
- Remove from the heat and stir in the sausage. Throw away any mussels which don't open. Transfer to a deep bowl and serve immediately with warm French bread for dipping.
- This recipe yields 4 appetizer servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 544g | |
| Recipe makes 4 servings | |
| Calories 700 | |
| Calories from Fat 341 | 49% |
| Total Fat 37.98g | 47% |
| Saturated Fat 15.02g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 171mg | 57% |
| Sodium 1975mg | 82% |
| Potassium 1530mg | 44% |
| Total Carbs 20.84g | 6% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.93g | 2% |
| Protein 55.27g | 88% |
