Spicy Mussels with Chorizo and Wine

Ingredients

• 3 tablespoons butter 
• 1.5 cups chicken stock see 
• 5 servings bread french for dipping
• 8 ounces chorizo fresh
• 3 cloves garlic minced
• 1 tablespoon harissa 
• 0.5 cup heavy cream 
• 2 pounds mussels fresh scrubbed
• 1 medium onion chopped
• 1 teaspoon pepper flakes red
• 0.8 cup white wine 

Equipment

• frying pan
• sauce pan
• dutch oven

Directions

1. Watch how to make this recipe.
2. Special equipment: If harissa cannot be found, substitute 1 tablespoon of tomato paste plus 1/4 teaspoon cayenne pepper.
3. In a large saucepan or Dutch oven, cook the onions in the butter over medium heat until soft, about 5 minutes.
4. Add the garlic and chorizo to the onions and cook until the sausage loses its raw color, about 5 minutes.
5. Add the harissa and red pepper flakes, and then turn up the heat to high.
6. 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.
7. Add the prepped mussels and cover to steam until the mussels open, 3 to 4 minutes.
8. Add the cream and stir.
9. Serve immediately with plenty of sliced French bread for dipping.