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60ml olive oil

1 medium onion, diced

1 bulb fresh fennel, diced

4 garlic cloves, peeled & crushed

1-2 chorizo sausage, sliced

2 tsp sweet paprika

½ tsp cayenne pepper

2 bay leaves

125ml dry white wine

300ml tomato juice

300g fresh ripe tomatoes, rough chopped

150g sundried tomatoes, rough chopped

200ml chicken stock

36 New Zealand Greenshell™ mussels (half shell)

1 tsp fresh lemon juice

6 stems fresh coriander, leaves & stem rough chopped

6 stems fresh Italian parsley, leaves & stem rough chopped


This classic dish is best enjoyed with a warm fresh loaf of bread and some good quality extra virgin olive oil.

  1. In large stockpot set over medium heat, heat olive oil.
  2. Add onion, fennel bulb and cook until soft, about 5 minutes.
  3. Add garlic and cook for 2 minutes.
  4. Add chorizo and cook for 5 minutes.
  5. Stir in paprika, cayenne pepper & bay leaves, cook for 1 minute.
  6. Pour in wine & simmer until the liquid is reduced by half, about 2 minutes.
  7. Add the tomato juice, chopped tomatoes & sundried tomatoes.
  8. Stir in chicken stock. Reduce heat to low and simmer for 20 minutes.
  9. Add mussels, cover, and simmer for another 5 minutes.
  10. Stir in lemon juice, season with salt then add the coriander and parsley. Serve immediately.

Recipe by Nurtured Seafood