These mussels will open their mouths and take in all the flavors of the bourbon and cream broth as you steam them. I love picking open the shells and being forced to slow down to enjoy each bite, but getting to the broth with some good bread is always the prize! —Just Me and The Clams
fresh mussels, live
chourico, casings removed and sliced (other semi-hard cooked sausage will work too)
Whisk the flour in 6 cups of cold water. Place the mussels in there for about an hour. I’ve found that not only will the mussels spit out any grit, they’ll plump up because the mussels will get nourishment from the flour. This is not a necessary step if you just need to dive into those mollusks, but it does make a noticeable difference in how ample the mussels will be.
Saute the slices of chourico in butter on medium heat until fragrant and hot (about 4-5 minutes). Add the garlic, onion, and fennel. Stir for about 5 minutes, until the onion is soft. Be careful not to burn the bottom. Turn the burner on low. Add the bourbon.
Drain the mussels and add them to the pot and cover. Stir occasionally to make sure the bottom isn’t burning until the mussels open.
Divide the mussels and sausage into bowls. Add the cream to the pot and stir. Ladle the sauce over the mussels and sausage.