Steamed Mussels Recipe
creamy chorizo broth, fennel, preserved lemon, grilled acme sourdough
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Mussels
Rinse the mussels under cold water, scrubbing the shells to remove any debris. Remove beards if necessary.
Cook the Chorizo and Fennel
In a large pot, heat olive oil over medium heat. Add diced chorizo sausage and sauté until browned. Add finely chopped fennel and minced garlic, cooking until the fennel is tender.
Add Cream and Mussels
Pour in the heavy cream and stir to combine. Add the cleaned mussels and diced preserved lemon. Cover the pot and steam for about 5-7 minutes, or until the mussels have opened.
Serve
Once the mussels are cooked, garnish with chopped fresh parsley. Serve hot with grilled sourdough slices for dipping.