Servings:4
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.
This dish is fabulous from a number of aspects.
It’s easy, not much prep time required, it’s a one dish meal and allows maximum time with guests. The topper is that it’s soooo good.
I used mild chorizo and cut the red pepper flakes in half the second time I made it and I would say it’s even more flavorful when not buried under heat.
Those who are a bit agnostic about mussels will lap this up.
I agree with previous reviews when it says make extra!!
I absolutely love this. I sub with vegan butter (1Tbsp instead of 2) and vegan sausage to make it meat- and dairy-free.
1st time made it with clams as the grocery store didn't have mussels, but otherwise as recipe instructs with Israeli couscous and I only had 2 servings.
2nd time I doubled the shellfish (1lb clams + 1lb mussels), added slightly more vegan sausage, 1.5lb fennel, extra garlic, and used spaghetti pasta. Still amazing and made 5–6 servings.
I tried to poison my husban with this recipe. Almost worked! Amazing recipe though!
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