FENNEL AND CHORIZO MUSSELS

The perfect seafood feast, easy to make, best enjoyed with a view.

Serves 2

INGREDIENTS

1 cup chorizo sausage, chopped

2 tablespoons butter

1 onion, thinly sliced

2 teaspoons fennel seeds

1 garlic clove, thinly sliced

1 fennel bulb, sliced (reserve fronds for serving)

1 cup white wine

1 cup fish stock or vegetable stock

1kg cleaned fresh mussels

smoked paprika for serving

METHOD

Place the chorizo in a large pot (with a lid) and heat slowly to release some of the fat. Cook for 2 minutes and remove from the pan – keeping the fat in the pan. Add the butter and fennel seeds and cook for 1 minutes until the seeds are toasted. Add the onion and fennel and cook until softened. Add the garlic and fry for 1 minutes. Increase the heat and add the white wine, boil for 1 minute to release the alcohol, then add the stock and mussels. Place the lid on the pot and cook for 3 – 4 minutes until the mussels have opened. Any unopened mussels discard. Season with salt and pepper. Sprinkle over fresh fennel fronds and smoked paprika and serve with lemon wedges.

Recipe created by Claire Winstanley of Good Looking and cooking/ http://www.goodlookingandcooking.com

“Good Looking and Cooking is about having fun and being silly, simple and free to create dishes that are not only really, really ridiculously good looking but truly delicious.”

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