Emeril Lagasse’s recipe
Ingredients

• 8 ounces chorizo, removed from casings and chopped
• 2 tablespoons unsalted butter
• 1 cup finely chopped yellow onions
• 1 cup roughly chopped fennel
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon minced garlic
• 1 cup fresh tomatoes, peeled, seeded and chopped
• 1 cups white wine
• 1/4 cup heavy cream
• 2 tablespoons finely chopped parsley leaves
• 3 pounds fresh mussels, well scrubbed and debearded
• French Bread, as an accompaniment

Directions

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.

Add the butter and when melted, add the onions, fennel, salt, and pepper, and cook, stirring, for 4 minutes. Add the garlic and tomatoes, and cook, stirring, for 1 minute. Add the wine, cream, and parsley, and bring to a boil. Add the mussels, cover, and cook until the shells have opened, about 4 minutes.

Remove from the heat and stir in the sausage. Discard any shells that do not open. Transfer to a deep bowl and serve immediately with hot French bread for dipping.