Using mussels from Taylor's Shellfish in Seattle, Chris whips up a funky dish that pairs perfectly with our Southwest Facing Sauvignon Blanc.

Download a pdf version of the recipe

Ingredients:

• 2lb mussels, cleaned and debearded
• 2-3T butter
• 1 medium onion, diced
• 2 cloves garlic, chopped
• 8oz. uncooked chorizo
• 3/4C white wine
• 1 1/2C chicken stock
• 1/2-1t pepper flakes
• 1T harissa paste
• 1/2C heavy cream

Steps:

• Add butter to pan on medium heat
• Add onion and cook until soft
• Add 2 cloves chopped garlic
• Add chorizo. Sauté lightly, but don’t cook fully
• Add pepper flakes and harissa paste
• Add white wine and turn up heat to medium-high
• Add chicken stock. Stir and simmer for a few minutes
• Add mussels and stir into broth. Cover and steam for 3-4min until shells open
• Add cream. Stir to combine and serve!

**Don't forget to pour yourself a glass of that wine to enjoy while you cook and dine!