Rioja Steamed Mussels with Chorizo

• 1 pound fresh chorizo, casings removed, crumbled
• 1 very large Spanish onion, sliced
• Kosher salt and freshly cracked black pepper
• 2 pounds black mussels, cleaned and bearded
• 1 bottle Rioja or other dry red wine
• 1/2 cup coarsely chopped flat-leaf parsley

1. Put the chorizo in a large heavy pot with a lid over high heat.
2. Cook until the fat is rendered and the meat has browned, about 10 minutes.
3. Remove the meat with a slotted spoon to a plate and reserve.
4. Add the onions to the pot with a pinch of salt and pepper and cook until softened, 6 to 8 minutes.
5. Add the chorizo back to the pan and drop in the mussels.
6. Pour in the wine, cover, and bring to a boil.
7. Cook until mussels have opened, about 4 to 5 minutes.
8. Remove the lid and discard any mussels that have not opened.
9. Stir very well until the mussels are coated in the wine and onions.
10. Transfer to a serving dish, garnish with the parsley and serve immediately.

spanish onion, kosher salt, black mussels, red wine, flatleaf parsley

Taken from www.foodnetwork.com/recipes/claire-robinson/rioja-steamed-mussels-with-chorizo-recipe.html (may not work)