Spanish Chorizo and White Wine Mussels
- 2 lbs Mussels (debearded)
- 2 links Chorizo (taken out of casing)
- 1 T Olive Oil 4 T Shallots (mince)
- 3 Garlic Cloves (sliced)
- 1 C Dry White Wine
- ½ C black olives
- ½ C Parsley (minced)
- Heat olive oil over medium high heat. Tear up chorizo and add to hot oil for 2-3 minutes to brown. Remove with slotted spoon and set aside. Add minced shallot, sliced garlic and black olives. Let cook for 1-2 minutes. Add white wine, mussels and cover. Let cook for 5-10 minutes until mussels have opened. Garnish with parsley and top with chorizo. Serve with warm bread.
Recipe by Chef Liz McCune of Eat Seattle.