Get ready to dive into the world of seafood, and trust me, you won’t want to miss this!

Today, we’re talking about mussels, and not just any mussels, but mussels with chorizo, a twist on tradition that will please your taste buds.

Soak, clean, and debeard those mussels (don’t worry, it’s easier than it sounds!), and get ready to cook them in a delicious, rustic tomato-based broth infused with the amazing flavors of chorizo.

First, heat some oil in a Dutch oven or cast iron skillet (yes, you can use either one, we won’t judge!). Add some chopped shallots, poblano peppers, and garlic, and stir until they’re fragrant – about 2 to 3 minutes.

Next, add the chorizo and cook until it’s browned and crumbly – about 5 to 7 minutes. Don’t be afraid to get in there with a spoon and break it up a bit.

Stir in some panca pepper paste (Peruvian-style pepper paste, for those who want to get fancy) and add in those diced roasted tomatoes and seafood stock (or chicken broth, if you prefer). Bring it all to a boil, then reduce the heat and let it simmer.

Now it’s time to add the mussels! Cover the pot and cook until they’re open, which should take about 5 minutes. And that’s it! You’ve got yourself a delicious, hearty meal that’s sure to please even the pickiest of eaters.

So go ahead, give it a try, and let us know what you think!