Mussels Recipe

Roast fennel

Preheat oven to 425°F (220°C). On a rimmed baking sheet toss sliced fennel with 1 tablespoon olive oil and 1/4 teaspoon salt. Spread in an even layer and roast 15–18 minutes until edges are browned and fennel is tender. Remove and set aside.

Brown chorizo

While fennel roasts, heat a large wide sauté pan or Dutch oven over medium-high heat. Add the sliced chorizo (no additional oil needed if using oily chorizo). Cook 4–6 minutes, stirring occasionally, until browned and some fat has rendered. Use a slotted spoon to transfer chorizo to a bowl, leaving most of the fat in the pan.

Prep mussels

Rinse mussels under cold water. Discard any with broken shells or that do not close when tapped. Trim beards if present. Pat dry.

Sauté aromatics

Reduce heat to medium. Add 2 tablespoons olive oil and 2 tablespoons butter to the pan with the rendered chorizo fat (add the oil if the pan looks dry). Add minced garlic and cook 30–45 seconds until fragrant (do not brown).

Build the broth

Add the drained diced tomatoes and stir 1 minute. Pour in 1 cup dry white wine and 1 cup chicken or seafood stock, scraping any browned bits from the pan. Bring to a brisk simmer and cook 3–4 minutes to reduce slightly and meld flavors. Season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.

Steam mussels

Return the browned chorizo and the roasted fennel to the pan. Add the mussels, cover the pan tightly, and increase heat to high. Steam for 5–7 minutes, shaking the pan occasionally, until mussels open. Discard any mussels that remain closed after 7 minutes.

Finish sauce

Remove the pan from heat. Stir in torn basil leaves and 2 tablespoons chopped parsley (if using). Taste and adjust seasoning with more salt or pepper if needed. For a glossy finish, stir in 1 tablespoon unsalted butter if desired.

Spoon mussels and broth into a wide shallow bowl or serve directly from the pan. Arrange toasted baguette slices alongside for dipping (omit for GF). Garnish with lemon wedges and extra basil or parsley. Serve immediately.