Chorizo And Mussels

• 3 1/3 lbs mussels
• 2 tbsp vegetable or olive oil
• 1 small onion, finely chopped
• 1 clove garlic, crushed
• 1 None cured chorizo sausage, thinly sliced
• 1 tbsp tomato paste
• 1 None chicken bouillon cube
• 1 can (14 oz) diced tomatoes
• 2 tbsp small flat-leaf parsley leaves

1. Scrub mussels and remove beards.
2. Heat oil in a Dutch oven on medium heat. Add onion and garlic; cook, stirring, 5 mins, or until soft.
3. Add chorizo; cook, stirring, 5 mins, or until crisp. Add tomato paste; cook, stirring, 1 min, or until fragrant.
4. Add 1/2 cup water, crumbled bouillon cube and tomatoes; bring to a boil. Reduce heat to low; simmer, uncovered, 10 mins, or until thickened slightly. Season.
5. Add mussels to pan. Cover; cook, shaking pan occasionally, 5 mins, or until mussel shells open. (Discard any mussels that have not opened.) Serve sprinkled with parsley.

mussels, vegetable, onion, clove garlic, cured chorizo sausage, tomato, chicken bouillon cube, tomatoes, flatleaf parsley

Taken from recipes-plus.com/api/v2.0/recipes/24475 (may not work)