MUSSELS IBERIAN

By ALICJA

Serve with a Spanish Albarino or a cool fino sherry.

Ingredients

• 1/4 cup olive oil
• 1 cup chopped spicy chorizo sausages,about 2 links
• 4 cloves garlic,minced(more to taste)
• 1/2 tsp chile flakes
• 2 shallots,minced
• 1/2 tsp paprica
• 3.3 lb.fresh mussels
• 1 cup dry sherry
• salt and peper,to taste
• 1 cup chopped Italian parsley,stems removed.

Preparation

Step 1

In a large pot with tight-fitting lid,warm half of the olive oil over medium heat.Add the chorizo and cook 2-3 min.or until it is cooked through and starts to brown.Add garlic,chile flakes,shallots,and paprika.Add the mussels and toss to coat.Add the sherry,salt,and pepper and place lid on.Increase the heat to high and steam the mussels 5-7 min.,shaking the pot every minute or so.When done,the mussels should all have opened and smell sweet and salty at the same time.Discard any mussels that have not opened.Add the remaining olive oil and parsley. Toss thoroughly and serve.As an option,you may add a dash of sherry to finish.