MUSSELS WITH CHORIZO AND TOMATO

Ingredients

• ​1 1/2 tsp canola oil
• 2 chorizo or hot Italian sausages (about 100 g each), cut into chunks
• 1/2 cup sliced shallots
• 1 cup halved grape tomatoes
• 6 cloves garlic, finely chopped
• 2 lb (1 kg) mussels, rinsed, scrubbed and beards removed
• 1 can (10 oz/284 mL) tomato juice
• 1 cup dry white wine
• 1/4 cup salted butter, cubed and softened
• 2 tbsp chopped fresh parsley
• 5 fresh basil leaves, thinly sliced
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper

Directions

1. Heat oil in a large deep non-reactive frypan over medium heat. Add sausages and cook, stirring, until browned and cooked through. Add shallots and sauté for 30 seconds.
2. Add tomatoes and sauté for 1 minute.
3. Add garlic and mussels; sauté for 1 minute.
4. Add tomato juice and wine; stir to combine. Bring to a boil and cook, covered, until mussels open.
5. Uncover; remove and discard any unopened mussels.
6. Turn heat off. Add butter and stir until butter is melted. Stir in parsley, basil, salt and pepper.
7. Ladle mussel mixture and cooking liquid into bowls. Serve with bread.