Mussels in Tomato Broth with Buffalo Chorizo
Mussels in Tomato Broth with Buffalo Chorizo
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The flavors in this dish complement each other nicely and our buffalo chorizo adds a nice spice! The sauce can be made in advance, leaving the steaming of the mussels for the last minute.
Ingredients
-
3 – teaspoons olive oil +
- 4 – ounces Wild Idea Buffalo Chorizo
- ½ – cup yellow onion, diced
- 1 – clove garlic, chopped
- ½ – teaspoon each salt & pepper
- 1 – teaspoon crushed fennel seeds
- 1 – teaspoon chili flake (optional)
- 1 – 15 ounce can, diced tomatoes
- 1 – cup white wine
- 12 to 16 mussels, washed and de-bearded
Ingredients (Serves 2):
*Store mussels in the coldest spot in your refrigerator. Place on a damp paper towel in a dish and cover loosely with a damp paper towel. Do not seal in plastic as they will suffocate. Discard any mussels that when pushed shut do not stay shut, or any open or cracked mussels.
Directions
Preparations:
In a heavy sauté pan over medium high heat, heat the olive oil. Crumble the bison sausage into pan and cook until lightly browned, about 4 minutes. Remove the sausage from pan, place in bowl and cover. Set aside.
Return the pan to the heat and add the remaining olive oil, the onion and garlic. Sauté until tender, about 5 minutes.
Add the seasonings, tomatoes and wine. Stir to incorporate and bring to a boil. (At this point you could remove from heat, cover and reheat when ready to serve.)
Add the prepared mussels, cover, and allow mussels to steam for 4 minutes. Most all of the shells should have popped open at the 4 minute mark. Discard all of the un-opened shells.
Add chorizo back to pan and stir to incorporate and heat.
Serve direct from the pan or spoon into serving bowls.
Garnish with cilantro and lemon wedges. Serve with warm artisan bread.
Recipe Note
Oh my, this easy recipe makes it seem like you have a restaurant in your own home! Shop our bison sausage here.
I must try this recipe.
Any tips on how to debeared mussels?
Never done in my kitchen before.
Thank you.
Just add some chopped parsil on top after cooking! Parsil, mussels and white wine (I.e Muscadet) are a good combination! Cheers
Looks delicious. I think I will give it a try.