Mussels and Chorizo

Ah mussels. There are so many broths and additions that can be added to steamed mussels that the list of recipes can go on and on. Mussels are impressive, inexpensive and oh so easy to make. Serve mussels along with a crusty baguette to sop up the broth for a delicious meal.

1 tablespoons extra-virgin olive oil, 1 turn of the pan, plus some for drizzling
1/3 pound chorizo, diced
1 small onion, chopped
3 cloves garlic, 2 chopped, 1 cracked away from skin
2 pounds mussels, cleaned
1/2 cup dry white wine
4 sprigs fresh thyme, stripped and chopped, 1 1/2 tablespoons
Black pepper

Heat a large pan over medium-high heat. Add extra-virgin olive oil, 1 turn of the pan, add chorizo and brown a bit, 2 minutes.
Add onions and chopped garlic and cook 2 minutes more. Add mussels and wine, cook off 30 seconds then cover pot and cook 3 minutes or until mussels open. Serve.