1 small red bell pepper, cut into thin, short strips
1 small onion, halved and thinly sliced
2 garlic cloves, minced
1 1/2 cups dry white wine
1 teaspoon paprika
1/4 teaspoon salt
2 pounds fresh mussels, scrubbed and debearded
2 tablespoons chopped fresh cilantro
How to Make It
Heat olive oil in a large, deep skillet over medium heat. Add chorizo, and sauté 3 minutes or until lightly browned. Add bell pepper, onion, and garlic, and sauté 5 minutes. Add wine, paprika, and salt; bring to a boil. Cover, reduce heat to low, and simmer 5 minutes or until vegetables are tender.
Increase heat to medium-high, and add mussels. Cover and cook 2 minutes or until mussels open. Discard any that do not open. Stir in cilantro. Spoon mussels, sauce, and vegetables into 4 shallow serving bowls. Serve immediately with lime wedges.
Pour: Citrusy whites pair well with spicy foods. For this dish, Edward Peterman of Domaine Select Wine Estates suggests Villa Sparina Gavi di Gavio.