"Spanish Mussels & Fries" – Rachael Ray

Ingredients

• 1 bag (about 26 oz.) extra-or super-crispy fries (from the freezer section)
• 3 tbsp. olive oil
• ¾ lb. cured chorizo (I like Gaspar’s spicy or mild), casings removed if needed and meat chopped or coarsely crumbled
• 2 leeks, quartered lengthwise and cut crosswise into 1/2-inch pieces
• 1 pt. cherry tomatoes or 1 package (8 to 10 oz.) cherry tomatoes on the vine, halved
• 7 large cloves garlic—4 crushed and 3 finely chopped
• 2 tbsp. fresh thyme leaves
• 2 tsp. smoked paprika
• 1 lemon, zested (about 1 1/2 tsp.) and juiced (about 1/4 cup)
• 1 tsp. crushed red pepper (optional)
• Salt and pepper
• 1 cup white wine or beer
• 2 ½ lb. mussels, scrubbed and debearded
• ¾ cup fresh flat-leaf parsley tops—1/2 cup coarsely chopped and 1/4 cup finely chopped
• 3 tbsp. butter