Steamed Mussels Recipe with Chorizo White Wine Broth

Heat a large skillet or cast iron pan over medium-high heat. Sear the sliced 4 links chorizo or andouille sausage until nicely browned and fragrant on both sides. Remove and set aside.

In a large pot or Dutch oven, combine, melt the 4 tablespoons unsalted butter, 1 cup dry white wine or sparkling wine, 1/2 cup water, 1/2 teaspoon coarse kosher salt, 1/2 teaspoon ground black pepper, and 1 pinch saffron. Bring to a simmer and allow the saffron to bloom.

Add the sliced 1/2 onion, 1/2 green bell pepper, 1/2 red bell pepper, 4 garlic cloves and 1/2 cup grape tomatoes to the pot and top with the 2 pounds PEI mussels. Cover and steam for 4-5 minutes or until mussels open, opening to rotate, if needed. Add the cooked chorizo back to the top of the pot, covering and cooking for 1 more minute.

Transfer to the mussels and broth to a large bowl for serving, spoon the sauce over the mussels as you transfer. Finish with a spritz of fresh lemon juice. Serve with crusty bread, over pasta or rice.

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