Cantina Style Mussels & Chorizo

Original Recipe by Fleur De-Lectable

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PREP TIME

10 minutes

COOK TIME

35 minutes

SERVES

4 people

INGREDIENTS:

• 1 Tablespoon olive oil

• 1-pound fresh Mexican style chorizo

• 1 small white onion, chopped

• ½ small red bell pepper, chopped

• 1 jalapeno, seeds removed and chopped

• 2 cups chicken stock

• 1 (12 ounce) container Sam’s Fresh Cantina Medium Salsa

• 1 fresh bay leaf

• 2 pounds mussels

• ¼ cup chopped cilantro

• 1 lime, cut into wedges

• 1 baguette, warmed

DIRECTIONS:

1. In a large dutch oven, heat the oil over medium-high heat. Remove the chorizo from the casing and break it up into large bite sized pieces. Add the chorizo to the oil and cook 10 minutes, or until browned around the edges. 

2. Add the onion, bell pepper and jalapeno and sauté until softened, 5 minutes. Stir in the chicken stock, salsa and bay leaf. Allow the mixture to come up to a simmer and cook for 10 minutes. 

3. Place the mussels in the pot, cover and cook for about 3 minutes. Gently stir the mixture, allowing the mussels that have not opened yet to go to the bottom of the pot and continue to cook, covered, for about 3-5 minutes longer, or until all the mussels are open.

4. Sprinkle the pot with cilantro and serve with lime wedges and baguette slices.