Mussels and Chorizo in Polenta Broth - Turntable Kitchen

Ingredients

• 2 tablespoons of olive oil
• 1 yellow onion, chopped
• 8 ounces of Spanish chorizo, chopped (remove casings)
• 4-5 cups of high-quality chicken stock
• 1/3 cup of dry white wine
• 8 ounces of diced tomatoes in their juices
• 1/2 teaspoon of crushed red pepper flakes, with more to taste
• 3 cloves garlic, minced
• pinch of saffron threads
• 1/2 cup of polenta
• salt and pepper, to taste
• 1 1/2 lbs. mussels, cleaned and de-bearded
• 1/2 cup Italian parsley, chopped (to serve)