1 1/2 -2 lbs of cleaned mussels
3 tablespoons of garlic thru a press
1 packet of St Ours clam broth or 1 Herb Ox chicken boullion cube
2 tablespoons of minced onion
3 tablespoons of unsalted butter
1/2 cup Savory & James Deluxe Cream Sherry
1 cup of heavy cream
1/2 cup tomato sauce or 1 small can tomato or tomato bisque soup
1/3 cup of ground dried chorizo
fresh ground pepper
1/4 teaspoon of Kosher or sea salt
1 teaspoon of smoked paprika
1-2 bay leafs
1 tablespoon of fresh cilantro sprigs
1 tablespoon each of yellow, orange peppers or plum tomato cut into small pieces (optional)
crusty loaf of bread
one large 12 inch saute pan with cover
heat pan
melt butter, saute garlic, onion and chorizo
add tomato sauce, bay leafs, paprika, clam broth or chicken cube, cream and sherry
stir while bringing to a high simmer
add mussels and cover 4-7 minutes until mussels open
discard any open mussels and bay leafs
ladle mussels and broth into individual bowls or one large bowl, add peppers, and top with cilantro
serve with crusty bread