4 ounces chorizo—quartered lengthwise, thinly sliced crosswise
1 tablespoon plus 1/4 cup olive oil
1 large shallot, thinly sliced
1/2 cup finely chopped fennel, fronds reserved
2 pounds mussels, scrubbed
1/2 cup dry white wine
1 cup fresh grapefruit juice, plus 1 whole grapefruit
2 Jasmine teabags or looseleaf
1 cup homemade hot chicken stock
1tsp teaspoon good paprika (sweet)
1. In a large saucepan, cook the chorizo in the olive oil over moderate heat until the fat is rendered, about 10 minutes. Using a slotted spoon, remove the chorizo, leaving as much of the oil as possible in the saucepan; you should have about 3 tablespoons. Reserve the chorizo. Steep the jasmine teabags in the hot chicken stock for 10 minutes.
2. Add the shallot and chopped fennel to the saucepan and cook over moderately high heat, stirring, until softened. Add the mussels and wine, cover and cook until the shells have opened, 6 minutes. Transfer the mussels to a large bowl. Strain the cooking juices into a heatproof bowl.
3. Wipe out the saucepan and return the cooking juices to it, stopping before you reach the grit at the bottom. Add the grapefruit juice, jasmine chicken stock and paprika to the saucepan and simmer over moderate heat until reduced to 1/2 cup, about 15 minutes. Add 1/4 cup of olive oil and keep the sauce warm.
4. Using a sharp knife, peel the grapefruit, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections into the bowl. Heat the sauce just until warm. Garnish with the grapefruit sections, fennel fronds and fried chorizo and serve with grilled bread.
The recipe is inspired by my lovely fiances favorite things...