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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large saute pan, cook the chorizo until brown over medium-high heat, about 4 minutes. Remove with a slotted spoon and drain on paper towels. Drain off all but 1 tablespoon of fat from the pan. | 2. Add butter and when melted, add the onions, shallot, fennel seeds, and pepper. Cook, stirring, until veggies are tender. | 3. Add the garlic and tomatoes, and cook, stirring, for 2minute. | 4. Add mussels to pan. Add the wine, 1/4 cup cream, and parsley, and bring to a boil. Stir mussels, cover, and cook until the shells have opened, about 6-8 minutes. | 5. Remove mussels from pan to serving bowls. Discard any shells that do not open. | 6. In pan with juice, bring to a boil. Allow to boil for 3 minutes. Add sausage and cream. Bring to boil for 1 minute. Pour juice over mussels. | 7. Serve immediately with hot French bread for dipping. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chorizo sausage	8	ounces	chopped	-	-	-	-
butter	3	tablespoons	unsalted	256.5	11.7855	8.0145	21.6
yellow onion	1		chopped	114.84	6.8382	0.8265	9.396
shallot	1		chopped	115.2	26.88	4.0	0.16
fennel seed	1/2	teaspoon		3.45	0.5229	0.158	0.1487
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
rom tomato	7		peeled seeded chopped	-	-	-	-
white wine	3/4	cup		-	-	-	-
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
parsley leaf	2	tablespoons	chopped	-	-	-	-
mussel	4	lbs	debearded	1560.3875	66.9515	215.9141	40.6427
french bread				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.