-
1
To make the tomato-sausage base, put a saucepan over medium-high heat and add the oil.
-
2
Add the onions and cook until translucent, stirring, about 2 to 3 minutes.
-
3
Add the chorizo and saute for 1 to 2 minutes.
-
4
Add the tomatoes and wine, reduce the heat to a simmer, and simmer gently until slightly thickened and reduced, about 10 to 15 minutes.
-
5
Season, to taste, with salt and pepper.
-
6
Keep the tomato base warm while you cook the mussels.
-
7
Mussels:
-
8
Put the mussels in a large skillet or wok over high heat, add the stock or wine, and cover with a lid.
-
9
Cook the mussels until they open, about 5 minutes.
-
10
Remove the lid, and pour the tomato-sausage base over the mussels.
-
11
Cook for 1 to 2 minutes, until fully heated through.
-
12
Divide the mussels among 4 shallow soup bowls and serve immediately, garnished with lemon wedges.
-
13
*Cook's Note: At the Dahlia Lounge, we serve these mussels with lemon aioli, which is homemade mayonnaise seasoned with plenty of lemon juice and lemon zest.
-
14
We also make our own spicy pork sausage, but Spanish chorizo is a good substitute.
-
15
Another way to cook the mussels is to roast them in a very hot oven, with a lid on, until they open.
