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Mussels with Sun-Dried Tomatoes and Chorizo
These mussels make a delicious starter or main course.
Author: Christine
  • 2 tablespoons olive oil
  • 2 cloves of garlic thinly sliced
  • 1 medium onion cut in half and very thinly sliced
  • 1 1/2 ounces of chorizo sausage diced
  • 1 teaspoon coriander seeds crushed lightly using mortar and pestle
  • 1 teaspoon fennel seeds
  • 1 cup white wine
  • 2 strands saffron
  • 1 bay leaf
  • 1/4 cup diced sun-dried tomatoes
  • 1 1/2 pounds mussels cleaned and debearded
  • handful of fresh chives roughly chopped
  • handful of fresh parsely roughly chopped
  1. Heat up oil in a large sauté pan over medium heat.
  2. Add garlic and onion and sauté, stirring often, until they start to soften.
  3. Add chorizo, coriander and fennel. Sauté, stirring occasionally, until you really start to smell those spices.
  4. Add wine, saffron, bay leaf and sun-dried tomatoes and bring to a simmer.
  5. Let simmer until reduced by about half, 6 to 8 minutes. Too much liquid will toughen the mussels, which also add their own liquid as they steam open.
  6. Add mussels, cover and steam shaking pan a few times for 5 to 6 minutes. At this point, if the majority of the mussels are open, proceed to next step. If there are quite a few that haven't opened yet, you can remove the open mussels with a slotted spoon and continue to steam the closed ones for a few more minutes. If they still don't open, you should discard them.
  7. Remove pan from heat. Replace any mussels you may have removed in the prior step.
  8. Toss in fresh herbs.
  9. Give it one final stir and serve.
Recipe Notes

This amount serves four as a starter and two as a main course. Between the chorizo and the briny juice of the mussels themselves, I've never found the need for any additional salt.