SPANISH MUSSELS - Dinner Recipe | BCLIQUOR

Ingredients

• 1 tsp (5 ml) extra-virgin olive oil
• 1 link dry, cured chorizo sausage, sliced
• ½ small yellow onion, thinly sliced
• 1 garlic clove, peeled and crushed
• ½ tsp (2 ml) smoked Spanish paprika
• ½ stick cinnamon
• 1 piece orange zest
• 4 lbs (2 kg) mussels, scrubbed and debearded discarding any that remain open when tapped
• 1 bottle (355 ml) Alhambra beer
• salt
• freshly ground pepper
• 3 sprigs flat-leaf parsley, leaves picked off and roughly chopped
• Patatas Bravas, to serve (optional)