MUSSELS WITH CHORIZO AND FENNEL

Mussels with Chorizo and Fennel image

Provided by Michele Ragussis, Food Network Star Season 8 Finalist

Time 35m

Yield 4 servings

Number Of Ingredients 13

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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

Steps:

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