Mussels with Chorizo and Tomato | Blue Flame Kitchen

Ingredients

• ​1 1/2 tsp canola oil
• 2 chorizo or hot Italian sausages (about 100 g each), cut into chunks
• 1/2 cup sliced shallots
• 1 cup halved grape tomatoes
• 6 cloves garlic, finely chopped
• 2 lb (1 kg) mussels, rinsed, scrubbed and beards removed
• 1 can (10 oz/284 mL) tomato juice
• 1 cup dry white wine
• 1/4 cup salted butter, cubed and softened
• 2 tbsp chopped fresh parsley
• 5 fresh basil leaves, thinly sliced
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper