Cantina Style Mussels & Chorizo

I was chosen as one of 30 bloggers to create recipes for "Sam’s Fresh Salsa Blogger Recipe Challenge" and this is my first entry! They sent me an awesome care package full of their new fresh salsas to work with and I have really enjoyed creating dishes with them. 

First up is my " Cantina Style Mussels & Chorizo" 

Mussels are quick to cook, always in season and super affordable. They look and taste fancy and special without much effort and who doesn't love a dish that calls for dunking a whole loaf of bread into the delicious sauce at the bottom of the pot?

 Cantina Style Mussels & Chorizo 

1 Tablespoon olive oil

1-pound fresh Mexican style chorizo

1 small white onion, chopped

½ small red bell pepper, chopped

1 jalapeno, seeds removed and chopped

2 cups chicken stock

1 (12 ounce) container Sam’s Fresh Cantina Medium Salsa

1 fresh bay leaf

2 pounds mussels

¼ cup chopped cilantro

1 lime, cut into wedges

1 baguette, warmed

In a large dutch oven, heat the oil over medium-high heat. Remove the chorizo from the casing and break it up into large bite sized pieces. Add the chorizo to the oil and cook 10 minutes, or until browned around the edges. 

Add the onion, bell pepper and jalapeno and sauté until softened, 5 minutes. Stir in the chicken stock, salsa and bay leaf. Allow the mixture to come up to a simmer and cook for 10 minutes. 

Place the mussels in the pot, cover and cook for about 3 minutes. Gently stir the mixture, allowing the mussels that have not opened yet to go to the bottom of the pot and continue to cook, covered, for about 3-5 minutes longer, or until all the mussels are open.

Sprinkle the pot with cilantro and serve with lime wedges and baguette slices.

Serves 4

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