Mussels with Chorizo and Fennel

• 2 tablespoons Portuguese olive oil, or extra-virgin olive oil
• 1/2 cup sliced Portuguese or Spanish chorizo
• 2 celery stalks, sliced thinly
• 2 cloves garlic, sliced
• 2 Roma tomatoes, diced
• 1/2 fennel bulb, sliced thinly
• 1/2 onion, sliced thinly
• 25 mussels, cleaned well
• 1/2 cup clam juice
• 1/2 cup white wine
• 2 tablespoons unsalted butter, chilled
• Pinch crushed red pepper flakes
• 1 loaf crusty bread, for serving

1. Heat a large, deep skillet over medium-high heat.
2. Add the olive oil and chorizo and saute for about 2 minutes.
3. Then the celery, garlic, tomatoes, fennel and onions, and saute until tender but not too soft, 5 to 8 minutes.
4. Add the mussels, and saute again until the mussels start to pop open.
5. Add the clam juice and wine and cover the skillet.
6. Steam the mussels until they open, 7 to 10 minutes.
7. Remove any mussels that didn't open, and transfer the rest from the skillet to a serving bowl(s), leaving the liquid behind.
8. Add the butter and simmer until the liquid reduces a bit, about 2 minutes.
9. Pour the liquid over the mussels and serve with a delightful crusty bread.
10. This recipe was created by a contestant during a cooking competition.
11. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

olive oil, sliced portuguese, celery stalks, garlic, tomatoes, fennel bulb, onion, mussels, clam juice, white wine, unsalted butter, red pepper, crusty bread

Taken from www.foodnetwork.com/recipes/mussels-with-chorizo-and-fennel-recipe.html (may not work)