FISH ON'S TOMATO MUSSELS

1 lb. mussels [scrubbed & debearded]

1/2 cup onion [ chopped]

1/4 cup celery stalk [diced]

1/4 cup fennel bulb [diced]

2 garlic cloves [chopped]

1 chorizo sausage [cooked & sliced]

½ Jalapeno pepper, sliced (more if desired)

1-14.5 oz. can Whole peeled Tomatoes, chopped, juice reserved

Salt and Fresh Ground Black Pepper, to taste

In a large hot skillet, sweat the onions, celery and fennel in oil until the onion begins to become translucent and softens. Add the garlic, chorizo and jalapeno. Cook together for 3 minutes. Add the mussels, chopped tomatoes and tomato juice. Season with salt and pepper. Allow the broth to boil, cover the skillet and reduce heat. Simmer, occasionally shaking the pot, until mussels open (About 8-10 minutes). Adjust seasoning.