Mussels Steamed With Chorizo Sausage

• 1 teaspoon olive oil
• 2 links chorizo sausage, diced
• 2 large cloves garlic, peeled and thinly sliced
• 1 leek, white part only, julienned and rinsed well
• 2 pounds mussels, cleaned and debearded
• 1 pinch chopped fresh thyme
• 1 pinch chopped fresh oregano
• 2 plum tomatoes, seeded and diced
• 1/2 cup white wine
• 1/2 cup fish stock, lobster stock or clam juice
• 2 tablespoons unsalted butter
• 1 teaspoon finely chopped fresh parsley
• Crushed black peppercorns, to taste
• Kosher salt, to taste

1. In large, deep saute pan or casserole (5 quarts or larger), warm olive oil over medium heat and add chorizo, garlic and leek.
2. Saute until leek is transparent and soft, about 5 minutes.
3. Add mussels, thyme, oregano and tomatoes.
4. Stir well.
5. Add wine and stock to saute pan.
6. Cover, and cook over medium heat until the mussels open, 6 to 8 minutes.
7. Uncover pan, and simmer for a few minutes to reduce liquid by half.
8. Add butter, and stir quickly with a fork to emulsify it into the sauce.
9. Transfer contents of pan to a large serving bowl.
10. Sprinkle with parsley and crushed peppercorns, and salt to taste.
11. Serve with thick slices of toasted garlic bread.

olive oil, sausage, garlic, only, mussels, thyme, fresh oregano, tomatoes, white wine, fish stock, unsalted butter, parsley, black peppercorns, kosher salt

Taken from cooking.nytimes.com/recipes/5049 (may not work)