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Valencian mussel and chorizo stew


200g chorizo, sliced

1 fennel, thinly sliced

2 shallots, diced

2 garlic cloves crushed

2 star anise

4 tomatoes, deceeded and diced

50ml pernod

150ml white wine

150ml double cream

1k mussels cleaned

20g parsley chopped

salt and pepper

crusty bread to serve

Valencian mussel and chorizo stew
Difficulty: easy
Serves: 4


  1. In a large saucepan with a lid gently fry the chorizo, onions, fennel star anise and garlic for 3 minutes . Deglaze the pan with pernod , add the wine and once bubbling add the cream. Finally put in the mussels and tomatoes pop the lid on and cook for 4 minutes.
  2. Serve hot with the crusty bread.