Mussels with Chorizo in a Fragrant Saffron Stew
With smoky chorizo, sweet fennel, briney mussels, and aromatic saffron this simple stew boasts big flavor in just about 30 minutes. Serve with lightly toasted baguette slices are great for dipping in the broth.
Servings: 4
Ingredients
- 1 tablespoon extra virgin olive oil
- 3 ounces Spanish smoked chorizo, diced
- 1 large shallot, finely diced (about 1/2 cup)
- 1 medium carrot, peeled and diced
- 2 garlic cloves, minced
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon saffron threads
- 1/2 cup white wine
- 1/2 pound red baby potatoes, cut into 1/2-inch pieces
- 1 (14.5 ounce) can crushed tomatoes
- 2 cups water
- 1 1/2 pounds mussels
- Kosher salt
- Freshly ground pepper
- 1/4 cup chopped parsley
Instructions
- Saute the chorizo and aromatics: In a large saucepan, heat the olive oil over medium-low heat. Add the chorizo and cook until browned, stirring often, about 5 minutes. Add the shallot and carrot and cook until softened, about 5 minutes. Stir in the garlic and cook just until fragrant about 30 seconds.
- Add spices and white wine: Lightly crush the fennel seeds in a mortar and pestle and add to the pan. Add the saffron, crushing the threads between your fingers. Cook just until fragrant, about 30 seconds. Add the wine and cook, stirring frequently, until the liquid has almost completely evaporated, two to three minutes more.
- Simmer the potatoes until tender: Add the potatoes, crushed tomatoes, and water. Bring to a boil; then reduce heat to a simmer and cook until the potatoes are knife-tender, 10-15 minutes.
- While the chowder simmers, prepare the mussels. Rinse the mussels in cold, running water, but do not submerge them in water. To remove the “beards,” or stringy fibers that grow from the shell, grasp them tightly with your fingers and tug toward the hinge of the shell. You can also use a sharp paring knife. (Farm-raised mussels are cleaner than wild mussels, and you may not have to deal with beards at all.)
- Cook the mussels. When the potatoes are tender, add the mussels to the pan and gently stir to incorporate. Cover and simmer over medium-low heat until the mussels open, about 5 minutes. Discard any mussels that did not open.
- Finish and serve: With a slotted spoon, remove about half of the mussels to a plate. Open the mussels and remove them from their shells. Discard the shells and stir the meat back into the chowder so that half of the mussels are whole and half are shucked. Season to taste with black pepper and salt, if necessary. Ladle the chowder into bowls, garnish with chopped parsley, and serve.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and saffron used in this recipe.
- Be sure to use Spanish chorizo. It's cured and can therefore be eaten uncooked. Mexican chorizo, while delicious in many traditional Mexican dishes, is made of raw ground pork and is therefore not a good match for this stew.
Nutrition
Calories: 260kcal | Carbohydrates: 19.7g | Protein: 15.9g | Fat: 10.6g | Saturated Fat: 2.8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 37.6mg | Sodium: 358.9mg | Potassium: 751.2mg | Fiber: 2.7g | Sugar: 3.4g | Vitamin A: 3150.4IU | Vitamin C: 30.6mg | Calcium: 72.5mg | Iron: 5.4mg
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