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1
Place half the butter in a soup pot large enough to fit all the mussels into.
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2
Turn the heat to medium and grate the onion and garlic directly over the pot to catch any juice.
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3
Add the tomato paste and stir for 2 minutes until the onion and garlic are fragrant.
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4
Add the white wine and let it bubble and reduce by half, for about 3 minutes.
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5
Add the chicken stock, saffron, and Parmesan rind.
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6
Bring the mixture to a bubble and let it simmer, covered, for 10-15 minutes.
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7
While the broth is simmering, heat a separate skillet to medium-high heat with a drizzle of olive oil.
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8
Split the chorizo links in half lengthwise and place them in the pan.
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9
Brown for 2 minutes on each side and remove from the pan.
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10
Carefully cube the chorizo then return to the pan.
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11
Toss until fully cooked and browned all over, about 3 more minutes.
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12
Remove the chorizo from the pan and reduce the heat on the skillet to medium.
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13
Use the same skillet to toast the bread in the chorizo drippings, then set aside.
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14
When the chorizo and bread are done and the broth has simmered, add the mussels to the pot with the broth and cover tightly.
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15
Increase the heat to medium-high and steam the mussels for 10-15 minutes until most of them are open.
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16
Add the rest of the butter to the pot along with the reserved chorizo.
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17
Cover the pot again, and let it cook for 3 minutes more until the mussels are cooked and the butter has melted into the sauce.
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18
Before serving, remove the Parmesan rind from the broth and discard it (into your dogs mouth).
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19
Remove and discard any mussels that do not open during the cooking process.
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20
Serve the mussels topped with parsley.
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21
Pair with white wine for sipping and lots of crusty bread for dipping.
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22
Enjoy!
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23
Notes: 1.
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24
The chorizo instructions above are for uncured chorizo, which is crumbly like sausage.
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25
If you have cured chorizo that is more firm, you can dice the chorizo without the first browning step.
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26
I just do that to keep the chorizo together.
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27
2.
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28
If you cant find mussels, clams or even shrimp are a great substitute!
