Mejillones a la Manolo Recipe

Prepare the Ingredients

Clean the mussels under cold water and remove any beards. Finely chop the onion and garlic. Slice the chistorra and fennel bulb.

Cook the Chistorra

In a large pot or deep skillet, melt the butter over medium heat. Add the sliced chistorra and cook until browned, about 5 minutes.

Add Vegetables

Add the chopped onion, fennel, and garlic to the pot. Sauté until the vegetables are soft, about 4-5 minutes.

Add Mussels and Wine

Pour in the white wine and bring to a simmer. Add the cleaned mussels, cover the pot, and cook for about 5-7 minutes or until the mussels have opened.

Serve

Remove from heat and discard any mussels that remain closed. Serve the mejillones a la Manolo hot, with the broth and vegetables on the side.