Mussels with Chorizo

Ingrediënts for Mussels with Chorizo:

(serves 2)

  - 1 kg (2¼ lb) fresh mussels, scrubbed

  - 225gr (8 ounces) chorizo sausage, chopped into 1/2 inch pieces

  - 3 tablespoons olive oil

  - 1 onion, finely chopped

  - ½ tsp. Spanish smoked paprika

  - ¼ tsp. crushed red pepper flakes

  - 2 garlic cloves, minced

  - 4 tomatoes, seeded and chopped

  - 20cl ( 3/4 cup) white wine, not dry, not sweet

  - ½ cup heavy cream

  - 2 tablespoons finely chopped fresh parsley leaves

  - pepper and salt

How to make Mussels with Chorizo:

In a large sauté pan, cook the sausage until brown over medium-high heat, Remove with a slotted spoon and drain on paper towels. Scrape up any large brown bits and discard. Drain off all but 1 tablespoon of fat from the pan.

Add butter and when melted, add chopped onion, paprika, red pepper flakes and freshly ground black pepper. Cook, stirring, until onions are tender, about 4 minutes. Add the garlic and tomatoes, and cook, stirring, for 2 minutes.

Add the wine, heavy cream. Stir in sausage. Add mussels and bring to a boil. Lower heat and cover, cooking until the mussel shells have opened, about 5-7 minutes.

With a ladle, serve mussels with sausage and sauce into bowls and sprinkle a little parsley. Discard any shells that have not opened.

Serve immediately with French bread for dipping or French Fries.