mussels with fennel and linguica in red jalapeño broth
Prep time
Cook time
Total time
This dish can be whipped up in minutes and easily multiplied to serve as many as you would like. If you can't find Linguica, try Chorizo or a Hot Italian Sausage.
Author: Living Coastal - Jolee Pink, and Chef Paul Arias
Recipe type: Entree, or Appetizer
Cuisine: Seafood
Serves: 1
Ingredients
Jalapeño Butter
5 or 6 red jalapeños
½ cup (1 stick) butter, softened
Mussels
1 tablespoon shallots, minced
1 tablespoon garlic, minced
1 tablespoon fennel, minced
1 pound mussels, cleaned, debearded, and patted dry
½ cup white wine
1 cup fish stock
1 lemon, juiced
2 ounces linguica (Portuguese sausage), cooked and sliced
Salt and freshly ground black pepper, to taste
Finishing touches
½ bunch fresh cilantro leaves, chopped
Olive oil, for drizzling
Good crusty bread, sliced and toasted
Instructions
Preheat a grill to high.
Roast jalapeños until skins blister. Cover and let cool. Peel and deseed. In a food processor, purée butter and chiles. Transfer to a small bowl and refrigerate.
Sauté shallots, garlic, and fennel with 1 tablespoon jalapeño butter in a hot skillet on medium-high heat for 1 minute. Add mussels and sauté for 2 minutes, stirring frequently. Add wine carefully to deglaze the pan, then add fish stock. Cover tightly and steam for 3 to 4 minutes, or until all mussels open. Discard any that don’t. Add another tablespoon of jalapeño butter, lemon juice, and linguica. Taste and season.
Place mussels in a wide-rimmed bowl, sprinkle with lots of cilantro, drizzle with olive oil and serve with pieces of crusty bread.
Nutrition Information
Serving size: 1
Recipe by Tout va bien! (tm) at https://christymajors.com/shabby-chic-bistro-fare-mussels/