8 ounces chorizo sausage or turkey sausage, chopped into 1/2 inch pieces
3 shallots, finely chopped
1/2 tsp. Spanish smoked paprika
1/4 tsp. crushed red pepper flakes
1/2 teaspoon fresh ground black pepper
3 garlic cloves, minced
4 tomatoes, seeded and chopped
3/4 cup white wine
A pinch of saffron
2 lb. fresh mussels, scrubbed
French bread, cut into slices, brushed with olive oil and grill
In a large sauté pan, cook the sausage with shallots and garlic till the shallots are pale golden. Drain off most of the oil, reserving about 1 Tbsp.
Add tomatoes, paprika, red pepper flakes and freshly ground black pepper. Cook till tomatoes soften.
Add mussels and wine and bring to boil. Lower heat, add a pinch of saffron and cover, cooking until the mussel shells have opened, about 6-8 minutes.
With a ladle, serve mussels with sausage and sauce into a bowl. Discard any shells that have not opened.
Serve immediately with French bread for dipping.