Mussels and Chorizo in a Tomato Wine Broth

I have always enjoyed fresh seafood. Really- what’s not to love. But I discovered a deep love for mussels on a trip to Nova Scotia several years ago. The east coast does seafood right! We attended a wedding on a beach, looking out over the ocean. The night before the wedding, all of the guests sat around a campfire on the beach, enjoying the view. Instead of the usual roasted marshmallows, a giant pot of mussels was brought out. It took 2 grown men to carry it down to the beach. They cooked the mussels there by the water on a propane deep-fry burner. Perhaps it was the scenery, but I swear they were the freshest, most delicious seafood I had ever eaten. And east-coasters do not bother with silly things like plates or utensils. I was taught the trick of using my empty mussel shell to scoop the mussel out of the next shell, and to pile the discards in a long tower like a trophy. The only downside of this? Everyone could see what a gluttonous pig I was. Oh well!

I have taken to making mussels often for company. They are quick to cook, look impressive, and unlike most seafood, they are dirt cheap. So you can cook them as an appetizer even when feeding a crowd.  I usually try and replicate Ina Garden’s mussels in wine, which you can really never go wrong with.  But for my last barbeque, I was looking for something with more a Cajun flare.  This may be my new “go-to” app!

Mussels and Chorizo in a Tomato Wine Broth
Adapted from Emeril Lagasse

3 lbs fresh mussels, well scrubbed and debearded
1 Tbsp flour
8 ounces chorizo, removed from casings and chopped
2 Tbsp butter
1 cup finely chopped onions
1 Tbsp minced garlic
1 tsp fennel seeds, crushed
salt and pepper to taste
1 cup of diced tomatoes, drained
1 cup white wine
1/4 cup heavy cream
3 Tbsp chopped fresh parsley
French bread, as an accompaniment

To prepare the mussels: At least a few hours prior, scrub each mussel and remove the “beard”. The beard is the funny stringy part that sticks out from the crack in the mussel. Just grab it firmly between your thumb and forefinger and tug until it comes out. Discard any mussels that are cracked or open. You are making sure that the mussels are all still alive. If a mussel is slightly open, tap it lightly on the counter; if it closes you are ok. Place all of the mussels in a large bowl or pot filled with cold tap water and 1 Tbsp of flour and let them soak for a couple of hours in the fridge. This helps to get any grit out of the mussels. Make sure not to seal the container- the mussels are alive and need to breathe.

Prepare the broth: Just before you are ready to eat, drain and rinse the mussels. Cook the chorizo in a large heavy pot over medium-high heat until brown, about 4 minutes. Remove with a slotted spoon and drain on paper towels. Add the butter and onions and cook, stirring for about 4 minutes or until softened. Add the garlic, fennel, salt and pepper and cook for 1 minute. Add the tomatoes and cook for another few minutes, until the tomatoes have slightly softened. Add the wine and cream and bring to a boil. Add the mussels, cover, and cook until the shells have opened, about 4 minutes.

Remove from the heat and stir in the sausage and parsley. Discard any shells that do not open. Serve with fresh cut bread for dipping.