Mussels with Saffron-Tomato-Wine Sauce

FREE RECIPE PREVIEW

Ingredients — preview

• 12-15 each fresh mussels scrubbed
• 4 ounces chorizo sausage chopped into 1/4 inch pieces
• 3 tablespoons unsalted butter
• 3 tablespoons onion finely chopped
• 1/2 teaspoon smoked spanish paprika
• pinch saffron
• 1/4 teaspoon crushed red pepper flakes

Preparation — preview

1. In a large sauté pan, cook the sausage in 2 teaspoons of oil until brown over medium-high heat, about 6 minutes. Remove with a slotted spoon and drain on paper towels. Scrape up any large brown bits and discard. Drain off all but 1 tablespoon of fat from the pan.
2. Add butter and when melted, add chopped onion, paprika, red pepper flakes and freshly ground black pepper. Cook, stirring, until onions are tender, about 4 minutes. Add the garlic, tomatoes and saffron and cook, stirring, for 2 minutes.
3. Add the wine, heavy cream and parsley. Stir in sausage and simmer sauce for 3 to 5 minutes.