Spicy Mussels in Tomato Chorizo Broth



1 lb chorizo or other spicy sausage casings removed
3 garlic cloves minced
1/4 tsp red pepper flakes
1 14- oz can diced tomatoes
1 White Winemaker’s Blend
1/4 tsp dried thyme
2 lbs mussels cleaned and debearded
Salt and pepper to taste



In a large pot or dutch oven set over medium heat, brown sausage until cooked through, breaking up any chunks with the back of a wooden spoon.
Using a slotted spoon, remove sausage to a paper towel-lined plate to drain, leaving drippings in pan.
Add garlic and red pepper flakes to pot and cook until fragrant, about 1 minute.
Add tomatoes, wine, and dried thyme and turn heat to medium high. Bring to a boil and add mussels.
Cover and cook 3 minutes. Remove lid, stir gently and re-cover. Cook another 3 to 4 minutes, or until most mussels have opened (discard any that do not open).
Remove mussels from pot with a slotted spoon or skimmer.
Return sausage to pot, season broth with salt and pepper and bring back to a boil for a few minutes until somewhat thickened.
Serve by placing mussels in large bowls and spooning sauce over.

Source Recipe from the awesome blog All Day I Dream About Food