Mussels and Chorizio

By lisalang

Ingredients

• 1 pound fresh chorizo, casings removed, crumbled
• 1 very large Spanish onion, sliced
• Kosher salt and freshly cracked black pepper
• 2 pounds black mussels, cleaned and bearded
• 1 bottle Rioja or other dry red wine
• 1/2 cup coarsely chopped flat-leaf parsle

Details

Servings 4

Preparation

Step 1

Put the chorizo in a large heavy pot with a lid over high heat. Cook until the fat is rendered and the meat has browned, about 10 minutes. Remove the meat with a slotted spoon to a plate and reserve. Add the onions to the pot with a pinch of salt and pepper and cook until softened, 6 to 8 minutes. Add the chorizo back to the pan and drop in the mussels. Pour in the wine, cover, and bring to a boil. Cook until mussels have opened, about 4 to 5 minutes.

Remove the lid and discard any mussels that have not opened. Stir very well until the mussels are coated in the wine and onions. Transfer to a serving dish, garnish with the parsley and serve immediately.