8 ounces chorizo sausage or turkey sausage, chopped into 1/2 inch pieces
3 tablespoons unsalted butter
1 yellow onion, finely chopped
1/2 tsp. Spanish smoked paprika
1/4 tsp. crushed red pepper flakes
1/2 teaspoon fresh ground black pepper
3 garlic cloves, minced
4 tomatoes, seeded and chopped
3/4 cup white wine
1/2 cup heavy cream
2 tablespoons finely chopped fresh parsley leaves
1 lb. fresh mussels, scrubbed
In a large sauté pan, cook the sausage until brown over medium-high heat, about 6 minutes. Remove with a slotted spoon and drain on paper towels. Scrape up any large brown bits and discard. Drain off all but 1 tablespoon of fat from the pan.
Add butter and when melted, add chopped onion, paprika, red pepper flakes and freshly ground black pepper. Cook, stirring, until onions are tender, about 4 minutes. Add the garlic and tomatoes, and cook, stirring, for 2 minutes.
Add the wine, heavy cream and parsley. Stir in sausage. Add mussels and bring to a boil. Lower heat and cover, cooking until the mussel shells have opened, about 6-8 minutes.
With a ladle, serve mussels with sausage and sauce into bowls. Discard any shells that have not opened.
Serve immediately with French bread for dipping.
Printed from www.TheComfortofCooking.com