mussels with chorizo... chef curtis stone

prep...
1 pound Spanish chorizo, cut into bite size pieces
4 shallots, finely chopped
2 garlic cloves, finely chopped
4 pounds mussels, bearded & scrubbed
1 cup dry white wine
2 tablespoons finely chopped fresh cilantro & garnish
6 tablespoons butter
1 baguette, torn into large pieces

method...

1. saute the chorizo for about 8 minutes, or until they are golden
2. add the shallots and garlic, and saute for about 2 minutes, or until fragrant
3. add the mussels and toss quickly to coat
4. add the wine
5. cover and cook over medium-high heat for about 3 minutes, or until the mussels begin to open
6. discard any mussels that do not open
7. add 3 tablespoons of cilantro and toss to combine
8. using a slotted spoon, transfer the mussels and chorizo to a warm large serving bowl
9. cover to keep warm
10. boil the juices remaining in the pan for 1 minute
11. whisk in the butter
12. pour the sauce over the mussels, sprinkle with the additional cilantro and serve immediately with the baguette pieces


*and, of course, two to three bottles of white wine... served well chilled in the appropriate glassware

if you prefer red, we suggest an Aglianico, a bright young Chianti or Pinot Noir