Mussels With Chorizo

• 1 tbsp oil
• 2 None shallots, peeled and finely diced
• 1 clove garlic, peeled and finely diced
• 3/4 cup dry white wine
• 4 1/2 lb mussels, any open shells discarded, beards removed
• 1 1/4 cup creme fraiche or sour cream
• 3.5 oz chorizo, thinly sliced
• 1/4 cup fresh flat-leaf parsley, a little reserved for garnish, remainder finely chopped

1. Heat oil in a large saucepan and sweat shallots and garlic over medium heat for 4 mins. Add wine and mussels, cover and simmer for 8 mins, until mussels open. Strain liquid into a clean saucepan. Discard any unopened shells. Whisk creme fraiche (or sour cream, if using) into liquid and warm over low heat. Season then add mussels and keep warm.
2. Meanwhile, heat a frying pan over medium heat and cook chorizo for 4-5 mins, until crispy. Add to mussels then distribute between serving dishes and sprinkle with parsley. Garnish with parsley leaves.

oil, shallots, clove garlic, white wine, mussels, crueme fraueeche, chorizo, parsley

Taken from recipes-plus.com/api/v2.0/recipes/18983 (may not work)