Recipe courtesy of Melissa d'Arabian
Episode: Bring the Heat
Save Recipe Print
Total:
50 min
Prep:
30 min
Cook:
20 min
Yield:
4 to 5 servings
Level:
Easy
Total:
50 min
Prep:
30 min
Cook:
20 min
Yield:
4 to 5 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Special equipment: If harissa cannot be found, substitute 1 tablespoon of tomato paste plus 1/4 teaspoon cayenne pepper.

In a large saucepan or Dutch oven, cook the onions in the butter over medium heat until soft, about 5 minutes. Add the garlic and chorizo to the onions and cook until the sausage loses its raw color, about 5 minutes. Add the harissa and red pepper flakes, and then turn up the heat to high. 

Once fragrant, deglaze the pan with the wine, allowing to bubble for a minute. Lower the heat to medium, add the chicken stock and bring to a simmer. Add the prepped mussels and cover to steam until the mussels open, 3 to 4 minutes. Add the cream and stir. Serve immediately with plenty of sliced French bread for dipping.

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