Mussels with Chorizo Recipe | Sunny Anderson | Food Network

Ingredients

• 2 (5-pound) bags mussels
• 1 tablespoon olive oil
• 1 pound spicy Mexican chorizo, casing removed
• 1 Vidalia onion, chopped
• 4 cloves garlic, slivered
• Kosher salt and freshly ground black pepper
• 1 bottle dry white wine
• Parsley, chopped, for garnish