Heat chorizo and 2 tablespoons oil in a large, heavy pot over medium, stirring occasionally, until chorizo begins to brown and crisp, about 4 minutes.
Add garlic and fennel seeds and cook, stirring, until fragrant, about 1 minute.
Add tomatoes and wine and bring to a simmer; season with pepper. Cook until reduced by three quarters, 6-8 minutes.
Add mussels. Cover and cook, stirring occasionally, until mussels open, 6-8 minutes. Discard any mussels that don't open. Drizzle toast with oil. Serve mussels topped with tarragon and toast alongside.
|Serving Size: 1 Serving (561g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 109 (25%)|
|Amt Per Serving||% DV|
|Total Fat 12.2g||16 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 3g|
|Cholesterol 127mg||39 %|
|Sodium 1303.6mg||45 %|
|Potassium 1685.6mg||44 %|
|Total Carbohydrate 22.8g||7 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 21.1g|
|Protein 55.2g||79 %|
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Calories per serving: 440
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