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Steamed Mussels with Tomato and Chorizo Broth

Steamed Mussels with Tomato and Chorizo Broth

This one-pot dinner is simple: Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.


  • 2 ounces dried Spanish chorizo, casing removed, thinly sliced
  • 2 tablespoons olive oil, plus more for drizzling
  • 1 teaspoon fennel seeds, crushed
  • 1 pint cherry tomatoes, halved
  • Freshly ground black pepper
  • 4 pounds mussels, scrubbed, debearded
  • 4 slices thick country-style bread, toasted
  • 2 tablespoons chopped fresh tarragon or parsley

Recipe Preparation

  • Heat chorizo and 2 Tbsp. oil in a large heavy pot over medium, stirring occasionally, until chorizo begins to brown and crisp, about 4 minutes. Add garlic and fennel seeds and cook, stirring, until fragrant, about 1 minute. Add tomatoes and wine and bring to a simmer; season with pepper. Cook until reduced by three-quarters, 6–8 minutes.

  • Add mussels. Cover and cook, stirring occasionally, until mussels open, 6–8 minutes. Discard any mussels that don’t open. Drizzle toast with oil. Serve mussels topped with tarragon with toast alongside.

Nutritional Content

Calories (kcal) 410 Fat (g) 16 Saturated Fat (g) 3.5 Cholesterol (mg) 35 Carbohydrates (g) 37 Dietary Fiber (g) 3 Total Sugars (g) 4 Protein (g) 19 Sodium (mg) 790Reviews SectionVery straight-forward recipe, easy to follow and the end result is so tasty. I used both tarragon and parsley at the end. I felt like the tarragon help amplify the fennel (I really love that flavor, so keep that in mind when deciding which to use). I whip this recipe out when I want to impress guests, but don't want a super fussy, labor intensive mess to contend with.jfinerport townsend, wa06/07/20

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