Chorizo and Mussels in Tomato-Wine Broth

• 8 ounces chorizo, removed from casings and chopped
• 2 tablespoons unsalted butter
• 1 cup finely chopped yellow onions
• 1 cup roughly chopped fennel
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon minced garlic
• 1 cup fresh tomatoes, peeled, seeded and chopped
• 1 cups white wine
• 1/4 cup heavy cream
• 2 tablespoons finely chopped parsley leaves
• 3 pounds fresh mussels, well scrubbed and debearded
• French Bread, as an accompaniment

1. In a large saute pan, cook the chorizo until brown over medium-high heat, about 4 minutes.
2. Remove with a slotted spoon and drain on paper towels.
3. Drain off all but 1 tablespoon of fat from the pan.
4. Add the butter and when melted, add the onions, fennel, salt, and pepper, and cook, stirring, for 4 minutes.
5. Add the garlic and tomatoes, and cook, stirring, for 1 minute.
6. Add the wine, cream, and parsley, and bring to a boil.
7. Add the mussels, cover, and cook until the shells have opened, about 4 minutes.
8. Remove from the heat and stir in the sausage.
9. Discard any shells that do not open.
10. Transfer to a deep bowl and serve immediately with hot French bread for dipping.

chorizo, unsalted butter, yellow onions, fennel, salt, freshly ground black pepper, garlic, fresh tomatoes, white wine, heavy cream, parsley leaves, fresh mussels, bread

Taken from www.foodnetwork.com/recipes/emeril-lagasse/chorizo-and-mussels-in-tomato-wine-broth-recipe.html (may not work)