Good Morning America Recipes

Fennel and Chorizo Mussels

Mussels in Minutes

Brasserie Beck's executive chef Robert Wiedmaier's easy, one-pot seafood dish.
Difficulty: Easy
Cook Time: min


  • Yields: One Serving
  • Ingredients
  • .33 cup fennel, medium diced
  • .5 cup Spanish chorizo, diced and dried
  • 1.5 cups dry vermouth or white wine, separated
  • 1 tablespoon tomato paste
  • 1 tablespoon unsalted butter
  • 1 tablespoon garlic, minced
  • 1 tablespoon shallot, minced
  • 1 pound Penn Cove mussels, cleaned and de-bearded, in the shell
  • Cooking Directions


    Add the diced fennel and chorizo to a hot pan and sauté together over medium heat for about 2 minutes. Add 1/2 cup of the vermouth or white wine to deglaze the pan. Add the tomato paste. Turn the heat to low, and let the ingredients simmer for 3 minutes. Set aside.

    To a pot or heavy pan over medium heat, add the butter. Sweat the garlic and shallot until translucent, about 45-60 seconds. Add the mussels and remaining 1 cup of the vermouth or white wine, and cover the pot. When the mussels are almost open (about 90 seconds-2 minutes), add the fennel, chorizo, and tomato paste mixture and cover. Once all of the mussels are open (about 2 more minutes), serve and enjoy.

    Cooked mussels can be eaten directly from the pot or pan or transferred to a wide rim soup bowl. Keep covered until just prior to eating as they cool quickly.

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