MEJILLONES con CHORIZO

Heat olive oil in a large pot over medium heat.

Add the diced onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic and sliced chorizo, cooking for another 3-4 minutes until the chorizo is browned.

Add the red pepper flakes and stir to combine.

Pour in the white wine and bring to a simmer.

Add the cleaned mussels to the pot, cover, and cook for about 5-7 minutes, or until the mussels have opened.

Season with salt and black pepper to taste.

Remove from heat and stir in the chopped parsley.

Serve the mussels hot with lemon wedges on the side.

Spice Level: