Steamed mussels with fennel, garlic and chorizo

Neil Perry
Steamed mussels with fennel, garlic and chorizo.
Steamed mussels with fennel, garlic and chorizo. Photo: William Meppem

Sweet and smoky paprika gives a spicy kick to a one-pan wonder. Grill some sourdough, rub with garlic and drizzle with olive oil for the perfect accompaniment to the mussel sauce.


2 tbsp extra virgin olive oil

120g Spanish chorizo sausage, sliced

1 brown onion, finely diced

4 cloves garlic, finely sliced

1 tsp sea salt

1 trimmed baby fennel, sliced

2 tsp smoky sweet paprika

1 cup dry sherry

2 tbsp tomato paste

1 1/2 tins diced tomatoes

2 cups chicken stock

1 kg mussels, scrubbed and de-bearded

2 tbsp flat leaf parsley leaves, roughly chopped

3 tbsp lemon juice

freshly ground black pepper, to taste

To serve:

sourdough bread, garlic and olive oil


Heat oil in a large, heavy casserole pot over medium heat and fry chorizo slices until golden. Remove, put to one side, then reduce heat to low.

Add onion, garlic and salt. Cook for 5-8 minutes. Add fennel and good-quality paprika (the La Chinata brand is perfect) and continue to cook for another five minutes.

Add sherry, cook for 2 minutes, until slightly reduced. Add tomato paste, stir well and cook for 1 minute, then add tinned tomatoes and cook for another 2 minutes.

Pour in chicken stock and bring to a boil, then simmer gently for 20 minutes.

Place mussels in sauce, stir through and cover with a lid. Continue to cook, shaking occasionally, until mussels are ready, about 3-4 minutes.

Remove from heat and stir through parsley, lemon juice and pepper.

Serve in the pot at the table with grilled garlic sourdough slices (see recipe introduction, at top).