1lb PEI mussels, chistorra, onions, fennel, butter, garlic, white wine

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

Prepare the Ingredients

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

Cook the Chistorra

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

Add Vegetables

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.

Add Mussels and Wine

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.

mejillones a la manolo

Recipe information

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