As you place this dish in front of your guests, the smell of steaming, briny mussels is impossible to ignore. The sauce has a sweet and spicy tang thanks to the sherry and chili flakes. Don’t forget to offer a side bowl for empty shells!
Yield: 6 servings
Add oil to a stockpot on medium heat. Add chorizo and cook for 5 minutes until browned and cooked through. Remove from pan and reserve.
Add garlic and chili flakes, and cook for 30 seconds. Add tomatoes, sherry, and water, and bring to a boil. Add mussels and chorizo, and cover pot. Cook until shells open, about 5 minutes. Discard those that don’t open.
Sprinkle with parsley before serving.
