Directions

1. Rinse Penn Cove Mussels and set aside

2. In a large sauté pan, brown chorizo over medium-high heat, 4–5 minutes. Transfer to a plate, leaving about 1 Tbsp fat in the pan.

3. Add butter, then shallot; cook 3 minutes. Stir in garlic and cook 1–2 minutes more.

4. Deglaze with white wine, simmer 2 minutes.

5. Add tomatoes, chorizo, red pepper flakes, salt, pepper, and smoked paprika. Simmer 6–8 minutes to thicken.

6. Add Penn Cove Mussels, cover, and cook 6–8 minutes until opened; discard any that stay closed.

7. Remove from heat and stir in heavy whipping cream until fully incorporated.

8. Serve in warmed bowls, with crusty bread on the side.

Ingredients

• 2 lbs Penn Cove Mussels

• 8–9 oz ground chorizo

• 1 (32 oz) can crushed tomatoes

• ½ cup dry white wine

• 3 Tbsp butter

• 1 small shallot, finely diced

• 3–4 fresh garlic cloves, minced

• ¼ cup heavy whipping cream

• ¼ tsp red pepper flakes

• Salt to taste

• Freshly ground black pepper

• 1 tsp smoked paprika

• Crusty bread, for serving