Mussels In Chorizo And Tomato Broth Recipe

• 1 tablespoon olive oil
• 1/4 pound Spanish chorizo, quartered lengthwise and cut into 1/4 to 1/2-inch lengths
• 1 medium red onion, thinly sliced
• 2 medium cloves garlic, thinly sliced
• 1 (28-ounce) can whole peeled tomatoes
• Kosher salt and freshly ground black pepper
• 1/4 cup red wine
• 2 pounds mussels, scrubbed and debearded
• Crusty Italian bread, for serving

1. Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chorizo and cook, stirring, until most of the fat is rendered and it begins to crisp on the edges, about 4 minutes. Transfer the chorizo to a bowl and set aside.
2. Add the onions the skillet, stirring until they begin to soften, 4 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds longer, then add the tomatoes with juices. Gently break up the tomatoes with a wooden spoon or potato masher and bring to a simmer. Season to taste with salt and pepper.
3. Allow the tomatoes to cook until mostly broken down but before it thickens too much, about 8 minutes. Add the wine and stir to combine, then add the mussels. Cover and cook, occasionally shaking pan gently, until most of the mussels have opened, 2 to 3 minutes. Stir the chorizo back in and discard any mussels that have not opened. Serve with crusty Italian bread.

olive oil, ubc, red onion, garlic, tomatoes, kosher salt, ubc, mussels, crusty

Taken from www.seriouseats.com/recipes/2012/10/mussels-in-chorizo-and-tomato-broth-skillet-supper-recipe.html (may not work)