Ingredients: French bread,2 tablespoons finely chopped fresh parsley leaves,3 garlic cloves, minced,1/2 teaspoon fresh ground black pepper,1/2 cup heavy cream,1 lb. fresh mussels, scrubbed,1/2 tsp. Spanish smoked paprika,1/4 tsp. crushed red pepper flakes,4 tomatoes, seeded and chopped,8 ounces chorizo sausage or turkey sausage, chopped into 1/2 inch pieces,3 tablespoons unsalted butter,3/4 cup white wine,1 yellow onion, finely chopped
Instructions: In a large sauté pan, cook the sausage until brown over medium-high heat, about 6 minutes. Remove with a slotted spoon and drain on paper towels. Scrape up any large brown bits and discard. Drain off all but 1 tablespoon of fat from the pan.,Add butter and when melted, add chopped onion, paprika, red pepper flakes and freshly ground black pepper. Cook, stirring, until onions are tender, about 4 minutes. Add the garlic and tomatoes, and cook, stirring, for 2 minutes.,Add the wine, heavy cream and parsley. Stir in sausage. Add mussels and bring to a boil. Lower heat and cover, cooking until the mussel shells have opened, about 6-8 minutes.,With a ladle, serve mussels with sausage and sauce into bowls. Discard any shells that have not opened.,Serve immediately with French bread for dipping.,Enjoy!