Ingredients

The following ingredients have 3 Servings
  • 8 ounces chorizo sausage or turkey sausage, chopped into 1/2 inch pieces
  • 3 tablespoons unsalted butter
  • 1 yellow onion, finely chopped
  • 1/2 tsp. Spanish smoked paprika
  • 1/4 tsp. crushed red pepper flakes
  • 1/2 teaspoon fresh ground black pepper
  • 3 garlic cloves, minced
  • 4 to matoes, seeded and chopped
  • 3/4 cup white wine
  • 1/2 cup heavy cream
  • 2 tablespoons finely chopped fresh parsley leaves
  • 1 lb. fresh mussels, scrubbed
  • French bread, for serving

Instruction

  • In a large sauté pan, cook the sausage until brown over medium-high heat, about 6 minutes. 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 and parsley. Stir in sausage. Add mussels and bring to a boil. Lower heat and cover, cooking until the mussel shells have opened, about 6-8 minutes.
  • With a ladle, serve mussels with sausage and sauce into bowls. Discard any shells that have not opened.
  • Serve immediately with French bread for dipping.
  • Enjoy!