medium onion, chopped
cloves garlic, minced
ounces fresh chorizo, removed from the casing.
cups chicken stock
pounds fresh mussels, scrubbed and debearded.
cup heavy cream
French bread for dipping.
If harissa can't be found use 1 tbs tomato paste and 1/4 tsp cayenne pepper. In a large saucepan or dutch over, cook the onions in the butter over medium heat until soft, (5 min). Add the harissa and then turn up the heat to high. Once fragrant, deglaze the pan with broth allowing to bubble for a minute. Lower the eat to medium and add the chicken stock and bring to a simmer. Add the prepped mussels and cover to steam until the mussels open, 3 to 4 min. Add the cream and stir. Serve immediately with plenty of bread.