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Sonoma Modern American
Wild Mussels and Chorizo
Presented by Executive Chef Tim Groody
Serves 4 - 6
Mussels
4 # live mussels in shell
¼ cup white wine
¼ cup vegetable stock
2 T chopped garlic
2 T chopped shallots
½# cooked chorizo cut in small pieces
½ cup diced grilled fennel
3 T olive oil
3 T butter
In a pot large enough to hold the mussels sauté the chorizo in oil to lightly caramelize. Add shallots and garlic. Cook 1 minute. Add mussels and liquids. Bring to a boil and add butter. Cover and simmer until mussels open. About 3-5 minutes. Add the herb and pour into a bowl. Garnish with parsley leaves. Serve and Enjoy!!!!!
Grilled Fennel
1 bulb fennel sliced with core attached
1 T olive oil
1 T chopped oregano
1 tsp red pepper flake
Blanch fennel in salted water for 1 minute. Remove and toss with other ingredients. Season with salt and pepper. Grill over medium heat to lightly char the outsides. Cool and cut into dice.
