Spicy Mussels With Chorizo and Wine A'la Melissa D' Arabian

A favorite tasty, tasty Melissa d'Arabian dish. Taken from the show "The Best Thing I Ever Made" and the names says it all!

• Ready In: 50 mins
• Serves: 4-5

Ingredients

• 1  medium onion, chopped
• 3  tablespoons butter
• 3  garlic cloves, minced
• 8  ounces  fresh chorizo sausage, removed from casing
• 1  tablespoon harissa (refer to cook's note below)
• 1  teaspoon red pepper flakes
• 3⁄4 cup white wine
• 1 1⁄2 cups  chicken stock
• 2 -3  lbs  fresh mussels, scrubbed and debearded
• 1⁄2 cup heavy cream
•  French bread, for dipping

Directions

1. In a large saucepan or Dutch oven, cook the onions in the butter over medium heat until soft, about 5 minutes. Add the garlic and chorizo to the onions and cook until the sausage loses its raw color, about 5 minutes. Add the harissa and red pepper flakes, and then turn up the heat to high.
2. Once fragrant, deglaze the pan with the wine, allowing to bubble for a minute. Lower the heat to medium, add the chicken stock and bring to a simmer. Add the prepped mussels and cover to steam until the mussels open, 3 to 4 minutes. Add the cream and stir. Serve immediately with plenty of sliced French bread for dipping.
3. Cook's Note: If harissa cannot be found, substitute 1 tablespoon of tomato paste plus 1/4 teaspoon cayenne pepper.