Ingredients

• 1 medium onion, chopped
• 3 tablespoons butter
• 3 cloves garlic, minced
• 8 ounces fresh chorizo, removed from casing
• 1 tablespoon harissa
• 1 teaspoon red pepper flakes
• 3/4 cup white wine
• 1 1/2 cups chicken stock
• 2 to 3 pounds fresh mussels, scrubbed and debearded
• 1/2 cup heavy cream
• French bread, for dipping

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Instructions

1. Watch how to make this recipe.
2. Special equipment: If harissa cannot be found, substitute 1 tablespoon of tomato paste plus 1/4 teaspoon cayenne pepper.
3. In a large saucepan or Dutch oven, cook the onions in the butter over medium heat until soft, about 5 minutes. Add the garlic and chorizo to the onions and cook until the sausage loses its raw color, about 5 minutes. Add the harissa and red pepper flakes, and then turn up the heat to high.
4. Once fragrant, deglaze the pan with the wine, allowing to bubble for a minute. Lower the heat to medium, add the chicken stock and bring to a simmer. Add the prepped mussels and cover to steam until the mussels open, 3 to 4 minutes. Add the cream and stir. Serve immediately with plenty of sliced French bread for dipping.