Mussels

Ok this makes the third week I've posted a Fathers Day recipe. This one was the winner, the one I celebrated Father's Day with. This was one of those recipes that I made up as I went along so measurements are estimates. The mussels are cooked in a wine and tomato broth. A love a big bowl of mussels all open and ready to be eaten. Open mussels remind me of venus flytraps, I am just waiting for one to grab my fork as I go to pull the meat out.
Note: You should make about 1/2 to 3/4 pound of mussels per person. The recipe below is for 2 people. Clean and de-beard mussels. If any mussels are open and won't close when pinched throw them out. After cooking watch for any mussels that don't open and discard. I like the spice of chorizo sausage any spicy sausage will work. Today I had a kielbasa sausage, which is mild. I added 1/8 tsp of crushed red pepper to the onions and garlic when I added that to give me the kick I wanted.
Mussels
1 chorizo sausage, cut into bite size pieces
1 tsp olive oil
1/4 cup onion, diced
2 coves garlic, minced
1/8 tsp crushed red pepper if using see note
2/3 cup white wine, I used Pinot Grigio
1/3 cup crushed tomato from can
1 tomato, diced
1 1/2 pounds Mussels

Heat large skillet to medium high. Add oil and the sausage and cook until it starts to brown. If using full fat sausage you might be able to cook sausage without oil, then add oil with onions. Then add onions, garlic and red pepper (if using). Cook onion mixture until onions are soft. When onions are soft add the crushed tomato and wine. When wine and tomato start to bubble add the tomato, shrimp and mussels. Cook until the shrimp are cooked through and the mussels are open. If you got good mussels most will open in under 5 minutes. Arrange mussels in bowl. then pour sauce and other goodies (tomatoes, sausage and shrimp) over the mussels. Garnish with parsley.