Ingredients
1 pound mussels
1-17.5 ounce can of diced tomatoes
1 Medium onion, diced
2-3 ounces of dry white wine
2 chorizo links cut into chunks
1 1/2 cups of water
1 loaf of crusty bread
Preparation
Saute onion and garlic until soft.
Add chorizo, cook until hot.
Combine water, tomatoes, chorizo, onion and wine. Bring to a boil.
Add mussels and cook no longer than 5 minutes. Check the mussels frequently, when they are open they are done.
Place mussels and sauce in a large bowl.
Serve with hot, crusty bread for dipping.
