Ingredients
- 3 tablespoons olive oil
- 1 teaspoon red pepper flakes
- 1/2 pound chorizo, finely diced
- 1 onion, diced
- 1/2 bulb fennel, cored and sliced
- 3 tablespoons minced garlic
- 1 pinch saffron
- 1 cup white wine
- 1/2 cup vegetable stock
- 2 pounds mussels, cleaned and beard removed
- 1 pint cherry tomatoes, halved
- 2 tablespoons chopped chives
- 2 tablespoons chopped parsley leaves
- 1 lemon, juiced
- 1 1/2 tablespoons salt
- 1 tablespoon freshly ground black pepper
- Crusty bread, for serving
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