Recipe: Skillet Mussels and Chorizo Picante – Feygin Foodie – Chicago Food Explorer

Ingredients

• 2 lbs of mussels, washed
• 6 ounces fresh chorizo sausage
• 1 quart chicken broth
• 3 tbsp olive oil
• 1⁄4 tbsp red pepper flakes⁠
• 1⁄4 tbsp turmeric⁠
• 3⁄4 tbsp fresh ginger, minced⁠
• 1 can diced tomatoes, drained OR two medium fresh tomatoes, diced
• 1 red bell pepper, diced
• 1⁄2 tsp salt⁠
• 1⁄4 tsp ground black pepper⁠
• 5 tbsp salted butter
• 3 tbsp fresh parsley, minced
• 1 épi de blé baguette