Serving Size : 3-5 People Prep + Cook Time : 30 Minutes
- 1 pack of chorizo
- 3 shallots
- 8 cloves of garlic
- A half a bunch of cilantro
- 6 Tablespoons of Original Chalsa (Mild or Spicy)
- 1/2 stick of unsalted butter
- Half a cup of white wine (pinot or white zinfandel)
- 1 pound of mussels
- 9. Salt/Pepper
- Place oysters in a strainer and proceed to run under cold water.
- Dice shallots, cilantro and garlic and set to side
- Cut chorizo into small square pieces
- Over medium high heat place chorizo in pot ( note oil is not needed at this juncture since the chorizo will cook in its own fat)
- Let chorizo cook for approximately 8-10 minutes until it has a crisp texture
- lower heat to medium-low and place shallots, cilantro and garlic into pot.
- Add Chalsa and let concoction turn translucent. The aroma of the aforementioned vegetables will begin to smell heavenly
- Add wine and raise temperature to medium high until it reduces. Be vigilant to ensure it does not burn. this should take roughly 2 mins.
- Decrease temperature to medium low and add mussels!
- Add butter and a bit more Chalsa if you would like and begin to stir the pot. Place cover on pot.
- Toast your favorite bread to soak up all the flavor and serve!