Mussels with Chorizo and Tomato

Adapted from Epicurious.com

Makes 2-4 servings

Prep time: 15 minutes

Cook time: 25 minutes

Ingredients

2 lbs. mussels, beards removed and scrubbed clean. Toss any mussels that are opened.

1 pint grape tomatoes

2 garlic cloves, crushed

1/2 white onion, peeled and diced

2 tbsp. olive oil

1 c. dry white wine

3 oz. dried Spanish chorizo, diced

2 tbsp. chopped fresh parsley, chopped

Directions

1. Heat oil over medium-high heat in a large pot or dutch oven (cast iron works really well for this).

2. When shimmering and fragrant, add the onions and sauté until slightly translucent, around 4-5 minutes.

3. Add garlic and chorizo. Cook for 3 more minutes, stirring frequently to keep the garlic from burning.

4. Add the tomatoes and stir to coat in oil. Cook them until they soften and start to burst, around 6-8 minutes.

5. Add the white wine and bring to a simmer. Cover the pot with a lid to let steam build up. (That’s what will cook the mussels.)

6. Add the mussels. Stir them around a bit to coat them, then cover the pot and let them cook until they open, around 6-8 minutes. When finished, discard any mussels that didn’t open. (They’re goners.)

7. Sprinkle the chopped parsley on top and serve piping hot

I’m partial to serving this with lemon wedges. I also love to thickly cut Italian bread coated in olive oil and pan-fried until crispy and golden. However you enjoy these mollusks, do not under any circumstances let that gorgeous broth go to waste!