Mussels with Chorizo and Fennel

Ingredients

• 2  celery stalks sliced
• 0.5 cup bottled clam juice 
• 1 loaf top for serving
• 0.5  fennel bulb sliced
• 2 cloves garlic sliced
• 25  mussels cleaned well
• 2 tablespoons olive oil extra-virgin
• 0.5  onion sliced
• 1 pinch pepper flakes red crushed
• 2  roma tomatoes diced
• 2 tablespoons butter unsalted chilled
• 0.5 cup white wine 
• 0.5 cup portuguese spanish sliced

Equipment

• bowl
• frying pan

Directions

1. Heat a large, deep skillet over medium-high heat.
2. Add the olive oil and chorizo and saute for about 2 minutes. Then the celery, garlic, tomatoes, fennel and onions, and saute until tender but not too soft, 5 to 8 minutes.
3. Add the mussels, and saute again until the mussels start to pop open.
4. Add the clam juice and wine and cover the skillet. Steam the mussels until they open, 7 to 10 minutes.
5. Remove any mussels that didn't open, and transfer the rest from the skillet to a serving bowl(s), leaving the liquid behind.
6. Add the butter and simmer until the liquid reduces a bit, about 2 minutes.
7. Pour the liquid over the mussels and serve with a delightful crusty bread.