| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
serves
|
Ingredients
- 500 g chorizo
- 500 g mussels cleaned and debearded discard any that have cracked shells or are open and won't close when tapped gently on counter
- 400 g can diced tomatoes
- 3 cloves garlic minced
- 1/4 tsp red pepper flakes
- 1 cup white wine
- 1 tsp dried thyme
- 1 tsp Salt
- 1/2 tsp cracked pepper
Ingredients
|
Instructions
- 1. In a large pot, set over medium heat, brown sausage until cooked through, breaking up any chunks with the back of a wooden spoon.
- 2. Using a slotted spoon, remove sausage to a paper towel-lined plate to drain, leaving drippings in pan.
- 3. Add garlic and red pepper flakes to pot and cook until fragrant, about 1 minute.
- 4. Add tomatoes, wine, and dried thyme and turn heat to medium high. Bring to a boil and add mussels.
- 5. Cover and cook 3 minutes. Remove lid, stir gently and re-cover. Cook another 3 to 4 minutes, or until most mussels have opened (discard any that do not open).
- 6. Remove mussels from pot with a slotted spoon or skimmer.
- 7. Return sausage to pot, season broth with salt and pepper and bring back to a boil for a few minutes until somewhat thickened.
- 8. Serve by placing mussels in large bowls and spooning sauce over.
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