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Feb 14, 2014

Spanish Chorizo and Mussel Stew Recipe by Jamie Purviance

Rating: 5 stars

1 Reviews

Serves: 4 // Prep time: 35 minutes | Grilling time: about 30 minutes | Special equipment: grill-proof Dutch oven or deep 12-inch cast-iron pot

Grocery List

Fresh Produce

  • 1 fennel bulbs
  • .25 oz fresh thyme
  • 3 garlic cloves
  • 1 yellow onions

Meat / Poultry / Seafood

  • 12 oz cured Spanish chorizo sausage
  • 3 lb live mussels

Oil and Spices

  • 1 tbsp extra-virgin olive oil
  • .5 tsp freshly ground black pepper
  • .5 tsp kosher salt
  • 1 tsp paprika

Wine / Beer / Spirits

  • 8 fl oz dry white wine

Other

  • 1 baguettes
  • 1 cans chopped Italian plum tomatoes in juice (each 28 oz)

Special Equipment

  • grill-proof Dutch oven or deep 12-inch cast-iron pot

Ingredients

  • 1 fennel bulb, about 12 ounces
  • 12 ounces cured Spanish chorizo sausage, cut diagonally into ½-inch slices
  • 1 medium yellow onion, chopped
  • 1 tablespoon extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1 can (28 ounces) chopped Italian plum tomatoes in juice
  • 1 cup dry white wine
  • 2 teaspoons finely chopped fresh thyme leaves
  • 1 teaspoon paprika
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 3 pounds live mussels, scrubbed, beards removed
  • Crusty baguette

Instructions

  1. Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat a grill-proof Dutch oven or deep 12-inch cast-iron pot for 10 minutes.

  2. Cut the fronds from the fennel stalks and roughly chop them. Set aside to garnish the stew. Cut off the thick stalks above the bulb and discard, cut the bulb into quarters, remove the thick triangular-shaped core, and then cut the quarters into thin slices.

  3. Add the chorizo to the Dutch oven and cook over direct medium heat, with the lid closed, until browned, about 5 minutes, stirring occasionally. Using a slotted spoon, transfer the chorizo to a plate lined with paper towels.

  4. Wearing insulated barbecue mitts pour off all but 1 tablespoon fat from the Dutch oven, if necessary. Add the fennel, onion, and oil to the Dutch oven, and then cook over direct medium heat, with the lid closed, until the vegetables are almost tender, 13 to 15 minutes, stirring frequently. Add the garlic and cook until fragrant, about 30 seconds, stirring frequently. Add the tomatoes, wine, thyme, paprika, salt, and pepper. Bring to a boil and continue cooking until the mixture is slightly thickened, 6 to 8 minutes, stirring occasionally. Add the mussels and cook, with the lid closed, until the shells open, about 5 minutes. Discard any mussels that do not open. Stir in the sausage.

  5. Ladle the stew into bowls. Garnish with the chopped fennel fronds. Serve with crusty bread for dipping.

1 Review

Average Rating

Rating: 5 stars

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Rating: 5 stars

Feb 18, 2014

James L

Chirozo and mussel stew

Excellent recipe, I would highly recommend it. The taste was wonderful, and the prep, not too hard.

Type of Griller

Advanced

Would you recommend this recipe? YES

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