This recipe comes courtesy of my friend chef Joshua McFadden; a dish similar to this is in our cookbook. I love it so much—it’s fragrant, colorful, and satisfying—that I had to share it here. Feel free to garnish it with a fennel frond or two.
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Absolutely delicious, and if you have any leftovers take the mussels out of the shell for a tasty lunch accompaniment the next day. By the way spicy chorizo works well, giving the dish just a little kick.
Absolutely wonderful! Found fresh Pacific mussels at our fish counter, and added la Quercia chorizo from Iowa (can be found at Whole Foods). I forgot to add the butter in the end, but no matter, it was still unbelievably delicious.
Just be aware: if you are feeding four hungry eaters, double the recipe. The two of us polished the whole thing, it was so good.
This is sooo good.
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