Mussels with Chorizo, Cream and Garlic

adapted from Kerrygold

When you want to turn your living room coffee table into a quaint two-top in Provence.  Since imagination and this recipe are the only ways to get there for the foreseeable future.

Ingredients:

• 2 lbs mussels
• 4 tbsp olive oil
• 4 cloves garlic
• 4 oz chorizo, diced
• 4 shallots, diced
• 200 mL heavy cream
• 200 mL white wine
• 2 tbsp finely chopped parsley

Method:

1. Check the mussels first.  Any mussels that are open should close when tapped with your finger.  If there are mussels that remain open, discard.
2. Then, pull any beards (the stringy parts that hang off of the mussel) towards the hinge sharply to remove.
3. Rinse in cold water to remove the sand and scrape off any barnacles.
4. Heat oil in a large saucepan over medium heat. Add shallots, chorizo, and garlic and cook for 3 minutes, covered.
5. Turn the heat to high and add the white wine and cream, stirring to combine.
6. Add the mussels, stir and cover.  Cook for 6-8 minutes.
7. By this time the mussels should have opened.  Discard any that remain closed.
8. Sprinkle the parsley over the dish, stir to combine.
9. Serve immediately, straight out of the pan, with crusty bread.