INGREDIENTS2 tbsp. olive oil
1 yellow onion, thinly sliced
4 garlic cloves, minced
2 tsp red pepper flakes
1 bay leaf
1/4 lb serrano ham or prosciutto, diced
1/4 lb chorizo, casings removed and crumbled
1 cup dry white wine
1 can diced tomatoes
3 lbs mussels, scrubbed (discard any that will not close)
1/2 cup chopped Italian parsley
In a large saute pan, warm the olive oil over medium heat. Add the onion and saute until tender. Add the garlic, red pepper flakes, bay leaf, ham, sausage. Saute until the sausage is browned. Add the wine and tomatoes and bring to a simmer. Add the mussels. Cover and cook until the mussels open (3-5 minutes). Spoon mussels and broth into serving bowls (discard any that did not open). Sprinkle with black pepper and parsley. Serve immediately with toasted country bread.
Serves 4 appetizer portions or 2 entree portions.