Mussels with Chorizo and fennel | With ​⁠@ChefZandge

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: smoked sausage

Turkey chorizo is lower in fat, while smoked sausage is often less expensive.

white wine

🥗Healthier: chicken broth

💰Cheaper: apple cider vinegar

Chicken broth provides flavor without alcohol, and apple cider vinegar is a cost-effective acidic substitute.

fennel

🥗Healthier: celery

💰Cheaper: anise seeds

Celery offers a similar crunch, while anise seeds can mimic the flavor of fennel.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is a healthier fat, while canola oil is often less expensive.

Clean mussels under cold water, scrubbing the shells to remove any debris.

Slice chorizo into thin rounds.

Chop fennel and onion finely.

Heat olive oil in a large pot over medium heat until shimmering.

Add chorizo and cook until browned, about 3-4 minutes.

Stir in chopped onion and fennel; cook until softened, about 5 minutes.

Add minced garlic and red pepper flakes; sauté for 1 minute until fragrant.

Pour in white wine and bring to a simmer, scraping the bottom of the pot.

Add mussels and bay leaves; cover and cook for 5-7 minutes until mussels open.

Discard any mussels that do not open after cooking.

Stir in chopped parsley and a squeeze of lemon juice before serving.

Cooking Techniques

Spice Level:

Allergens