The flavors in this dish complement each other nicely and the chorizo adds a nice spice! The sauce can be made in advance, leaving the steaming of the mussels for the last minute.
Ingredients: (For two servings.)
1 - teaspoon olive oil +
4oz. - Wild Idea Buffalo Chorizo
½ - cup yellow onion, diced
1 - clove garlic, chopped
½ - teaspoon each salt & pepper
1 - teaspoon crushed fennel seeds
1 - teaspoon chili flake *optional
1 - 15oz. can, diced tomatoes
1 - cup white wine
12 to 16 mussels, washed and de-bearded
*Store mussels in the coldest spot in your refrigerator. Place on a damp paper towel in a dish and cover loosely with a damp paper towel. Do not seal in plastic as they will suffocate. Discard any mussels that when pushed shut do not stay shut, or any open or cracked mussels.
Garnish with cilantro and lemon wedge. Serve with warm artisan bread.