June 09, 2009

Mussels with Fennel & Chorizo

2 lb fresh mussels, cleaned
1/2 lb fennel, cut into 1/4 inch slices
1 small onion, diced
1 cup Belgian beer
1/2 cup diced Spanish-style chorizo
1 tablespoon canola oil

Heat the oil in a large pot with a lid. Saute the onions, fennel and chorizo until the fennel is almost tender. Add the beer and cook for another minute or so. Give it a taste and if it is too bitter, add 1 teaspoon dark brown sugar and stir. Add the mussels, cover and shake until they are all opened. Serve immediately.

My thoughts:
Mussels are so simple to make it is a wonder we don't eat them everyday. We made this at about 11:30 at night with our eyes half open and it was still delicious. The sweet fennel and the spicy, salty chorizo were a perfect combination to complement the juicy mussels. Use an empty mussel shell to liberate the mussels and eat the chorizo and fennel. Yum.

Note: Please don't steam any mussels that are open and if any do not open after steaming, don't eat them either.