Mussels With Red Pepper And Chorizo

• 2 tablespoons olive oil
• 1 (3 1/2-ounce) cured chorizo sausage, casing removed, chopped
• 1 small red bell pepper, cut into thin, short strips
• 1 small onion, halved and thinly sliced
• 2 garlic cloves, minced
• 1 1/2 cups dry white wine
• 1 teaspoon paprika
• 1/4 teaspoon salt
• 2 pounds fresh mussels, scrubbed and debearded
• 2 tablespoons chopped fresh cilantro
• Lime wedges

1. Heat olive oil in a large, deep skillet over medium heat. Add chorizo, and saute 3 minutes or until lightly browned. Add bell pepper, onion, and garlic, and saute 5 minutes. Add wine, paprika, and salt; bring to a boil. Cover, reduce heat to low, and simmer 5 minutes or until vegetables are tender.
2. Increase heat to medium-high, and add mussels. Cover and cook 2 minutes or until mussels open. Discard any that do not open. Stir in cilantro. Spoon mussels, sauce, and vegetables into 4 shallow serving bowls. Serve immediately with lime wedges.
3. Pour: Citrusy whites pair well with spicy foods. For this dish, Edward Peterman of Domaine Select Wine Estates suggests Villa Sparina Gavi di Gavio.

olive oil, cured chorizo sausage, red bell pepper, onion, garlic, white wine, paprika, salt, fresh mussels, fresh cilantro, wedges

Taken from www.myrecipes.com/recipe/mussels-with-red-pepper-chorizo (may not work)