android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube
menu-arrow-down gift-certificate-icon

Spanish Chorizo and Mussel Stew

Jamie Purviance

  • People

    Serves 4

  • Prep Time

    35 mins

  • Grilling Time

    30 mins

Ingredients
Instructions

the Ingredients

20151023095410 Row Pork 44
  • 1 fennel bulb, about 12 ounces
  • 12 ounces cured Spanish-style chorizo sausage links, 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, rinsed, and beards removed
  • Crusty baguette

Special Equipment

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

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • 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.
    Prepare the grill for cooking over medium heat (400°F) and preheat a grill-proof Dutch oven or deep 12-inch cast-iron pot for 10 minutes.
  • 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 the stalks. Cut the bulb into quarters, cut out and discard the thick triangular-shaped core, and then cut the quarters into thin slices.
  • Add the chorizo to the Dutch oven and cook over direct medium heat, with the lid closed, until browned, 3 to 5 minutes, stirring occasionally. Using a slotted spoon, transfer the chorizo to a plate lined with paper towels.
    Add the chorizo to the Dutch oven and cook over medium heat, with the lid closed, until browned, 3 to 5 minutes, stirring occasionally. Using a slotted spoon, transfer the chorizo to a plate lined with paper towels.
  • 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 cover the Dutch oven. Cook, with the grill lid closed, until the shells open, about 5 minutes. Discard any mussels that do not open. Stir in the sausage.
    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 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 cover the Dutch oven. Cook, with the grill lid closed, until the shells open, about 5 minutes. Discard any mussels that do not open. Stir in the sausage.
  • Ladle the stew into bowls. Garnish with the chopped fennel fronds. Serve with crusty bread for dipping.

let's Gear up

Recommended Tools

More Pork recipes

You May Also Like