Mussels with Chorizo in a Fragrant Saffron Stew

Instructions

1. Saute the chorizo and aromatics: In a large saucepan, heat the olive oil over medium-low heat. Add the chorizo and cook until browned, stirring often, about 5 minutes. Add the shallot and carrot and cook until softened, about 5 minutes. Stir in the garlic and cook just until fragrant, about 30 seconds.
2. Add spices and white wine: Lightly crush the fennel seeds in a mortar and pestle and add to the pan. Add the saffron, crushing the threads between your fingers. Cook just until fragrant, about 30 seconds. Add the wine and cook, stirring frequently, until the liquid has almost completely evaporated, two to three minutes more.
3. Simmer the potatoes until tender: Add the potatoes, crushed tomatoes, and water. Bring to a boil; then reduce heat to a simmer and cook until the potatoes are knife-tender, 10-15 minutes.
4. While it simmers, prepare the mussels. Rinse the mussels in cold, running water, but do not submerge them. To remove the beards, grasp them tightly and tug toward the hinge of the shell. (Farm-raised mussels are cleaner and you may not have to deal with beards at all.)
5. Cook the mussels. When the potatoes are tender, add the mussels to the pan and gently stir to incorporate. Cover and simmer over medium-low heat until the mussels open, about 5 minutes. Discard any mussels that did not open.
6. Finish and serve: With a slotted spoon, remove about half of the mussels to a plate. Shuck them and stir the meat back into the stew so half are whole and half are shucked. Season to taste. Ladle into bowls, garnish with parsley, and serve.