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Wild Mussels and Chorizo

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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.

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