Mussels with Chorizo and Tomatoes

Clean and debeard the 3 lb mussels. Discard any that are open or broken.

Remove the casing from the chorizo and crumble it into a large pot or Dutch oven. Cook over medium heat until browned and crisp, about 7 minutes. Remove the chorizo with a slotted spoon and set aside, leaving the rendered fat in the pot.

7 min

Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and smoked paprika and cook until fragrant, about 1 minute.

5 min

Stir in the 14.5 oz diced tomatoes and 1 cup chicken broth. Bring to a simmer.

Add the mussels to the pot. Season with 0.5 tsp of salt and 0.25 tsp of black pepper. Cover and cook for 7 minutes, or until the mussels have opened. Stir in the cooked chorizo.

7 min