Mussels with chorizo and wine

1 medium onion, chopped

3 tablespoons butter

3 cloves garlic, minced

8 ounces fresh chorizo, removed from casing, Or 10 ounces of Spanish chorizo

1 tablespoon harissa

1 teaspoon red pepper flakes

1 teaspoon of oregano

3/4 cup white wine

1 1/2 cups chicken stock

2 to 3 pounds fresh mussels, scrubbed and debearded

1/2 cup heavy cream

Fresh. chopped parsley

French bread, for dipping

In a large saucepan or Dutch oven, cook the onions in the butter over medium heat until soft, about 5 minutes.
Add the garlic and chorizo to the onions and cook until the sausage loses its raw color, about 5 minutes.
Add the harissa, oregano and red pepper flakes, and then turn up the heat to high.
Once fragrant, deglaze the pan with the wine, allowing to bubble for a minute.
Lower the heat to medium, add the chicken stock and bring to a simmer.
Add the prepped mussels and cover to steam until the mussels open, 3 to 4 minutes.
Add the cream, parsley and stir. Serve immediately with plenty of sliced French bread for dipping.

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