Ingredients:
1 tablespoons olive oil
3 tablespoons of unsalted butter
1/2 pound chorizo, sliced or crumbled
2 large shallots, finely chopped
4 cloves garlic, minced
1 cup non-oak Sauvignon blanc white wine
1/2 cup of chicken broth
1/2 cup of heavy cream
1/2 teaspoon smoked paprika
1/2 tablespoon harissa lemon paste
1/2 tablespoon harissa seasoning
1/4 teaspoon red pepper flakes (optional, for extra heat)
1/2 pint of cherry tomatoes halves
2 pounds fresh mussels, cleaned and debearded
1/4 cup fresh parsley, chopped (plus extra for garnish)
Himalayan Salt to taste or regular salt
Wild Madagascar peppercorn or regular black peppercorn freshly grind to taste
Lemon wedges (for serving)
Baguette bread for dipping
Instructions:
Rinse the mussels under cold water, scrubbing the shells and removing any beards. Discard any that are open and do not close when tapped.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chorizo and cook until it starts to brown and release its oils, about 5 minutes. Remove the chorizo with a slotted spoon and set aside.
In the same pot, add unsalted butter, chopped shallots and cook until softened, about 3-4 minutes. Add the garlic and cook for an additional 1-2 minutes until fragrant. Add in Harissa paste and seasoning cook until fragrant.
Pour in the white wine and chicken broth, add diced tomatoes, smoked paprika, and red pepper flakes if using. Stir to combine and bring to a simmer. Let it cook for about 5 minutes to allow the flavors to meld.
Add the mussels to the pot and stir to coat them with the sauce. Cover the pot with a lid and cook for about 5-7 minutes, or until the mussels have opened. Discard any mussels that do not open.
Return the cooked chorizo to the pot and stir in heavy cream to combine. Season with salt and pepper to taste. Sprinkle fresh parsley in and give it a final stir.
Serve the mussels with lemon wedges on the side and baguette bread to soak up the delicious sauce.