Spicy Mussels with Chorizo and Wine

Name: Spicy Mussels with Chorizo and Wine
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 to 5 servings
Ingredients: 1 medium onion, chopped; 3 tablespoons butter; 3 cloves garlic, minced; 8 ounces fresh chorizo, removed from casing; 1 tablespoon harissa; 1 teaspoon red pepper flakes; 3/4 cup white wine; 1 1/2 cups chicken stock; 2 to 3 pounds fresh mussels, scrubbed and debearded; 1/2 cup heavy cream; French bread, for dipping

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Level: Easy
Total: 50 min

Prep: 30 min
Cook: 20 min

Yield: 4 to 5 servings

Level: Easy
Total: 50 min

Prep: 30 min
Cook: 20 min

Yield: 4 to 5 servings

Ingredients

1 medium onion, chopped

3 tablespoons butter

3 cloves garlic, minced

8 ounces fresh chorizo, removed from casing

1 tablespoon harissa

1 teaspoon red pepper flakes

3/4 cup white wine

1 1/2 cups chicken stock

2 to 3 pounds fresh mussels, scrubbed and debearded

1/2 cup heavy cream

French bread, for dipping

Directions

Special equipment:

If harissa cannot be found, substitute 1 tablespoon of tomato paste plus 1/4 teaspoon cayenne pepper.

In a large saucepan or Dutch oven, cook the onions in the butter over medium heat until soft, about 5 minutes. Add the garlic and chorizo to the onions and cook until the sausage loses its raw color, about 5 minutes. Add the harissa and red pepper flakes, and then turn up the heat to high.
Once fragrant, deglaze the pan with the wine, allowing to bubble for a minute. Lower the heat to medium, add the chicken stock and bring to a simmer. Add the prepped mussels and cover to steam until the mussels open, 3 to 4 minutes. Add the cream and stir. Serve immediately with plenty of sliced French bread for dipping.