Spicy Mussels with Chorizo and Wine

 Ingridients:

1 1/2 medium onion , chopped

3 Tbsp butter or 1 Tbsp Olive oil

3 garlic cloves, minced

10 oz chorizo

1 1/2 Tbsp Harissa (sub; 1 1/2 Tbsp tomato paste plus 1/2 tsp cayenne pepper)

1 1/2 tsp red pepper flakes

3/4 cup white wine

2 cups chicken stock

1 1/2 pound fresh mussels, scrubbed. If mussles open, throw them out.

1/2 cup heavy cream

Baguette for dipping

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1. In a Dutch oven, cook the onions in the butter or olive oil over medium heat until soft, about 5 min. Add garlic, chorizo to the onions and cook until the sausage loses its raw color, about 5 min. Add harissa and red pepper flakes, turn up the heat to high.

2. Once fragrant, deglaze the pan with wine, allowing to bubble for a minute. Lower the heat to the medium, add the chicken stock and bring to a shimmer. Add the mussels and cover to steam until the mussel open, 3-4 minutes. Add the cream and stir. Serve with garlic baguette.

3. Garlic Baguette Toast

Preheat the oven to 400F.

Slice the baguette diagonally 1/4". Lay the slices on the baking sheet, brush with olive oil, sprinkle with salt, pepper, dry parsley. Bake 15-20 min. Once ready, rub one side of a toast with fresh garlic.