A simple, yet flavourful dish, all made in one big pot. Mussels always add a sense of occassion to a meal, and this version with chorizo, white wine and parsley really amps up the flavour. Crusty bread to mop up the juices is a must for this dish.
While you could definitely use cooking chorizo for this dish, we opted here for this cured Ibérico chorizo sarta. Since it´s cured, it doesn´t require cooking, so saves some time and still adds that deep, paprika flavour to the dish.
2 tablespoons of olive oil
1 small onion, diced
2 cloves of garlic, minced
4 ounces of chorizo, sliced thinly
3llbs of mussels, cleaned and debearded
1/4 cup of white wine
2 tablespoons parsley, chopped
Heat the oil in a large pot over medium to high heat, add the onion and garlic and cook for about 5 minutes or until the onion is translucent.
Add the cured chorizo and stir for 2 minutes until chorizo starts to release its paprika juices (if using cooking chorizo, you would need to cook for longer, about 5 minutes, until cooked through).
Add the mussels and white wine to the pot and put the lid on. Cook for about 10 minutes on high heat until the mussels have opened up, giving the pot a shake every now and then. Be sure to discard any mussels that have not opened.
Garnish with parsley and serve with some crusty baguette.