Ingredients

serves 4

　　3 tablespoons extra-virgin olive oil

　　1 large shallot, minced

　　2 garlic cloves, thinly sliced

　　1/4 teaspoon crushed red pepper flakes

　　2 cups dry white wine

　　3 cups canned crushed tomatoes with juice

　　4 ounces dried, hot chorizo, cut on the diagonal into 1/4-inch slices

　　1 teaspoon coarse salt

　　Freshly ground pepper

　　2 pounds mussels, scrubbed and debearded

　　1/3 cup coarsely chopped fresh flat-leaf parsley

　　

Step 1

Heat oil in a large, heavy stockpot over medium heat. Add shallot; cook, stirring occasionally, until soft, about 3 minutes. Add garlic and red pepper flakes; cook, stirring occasionally, 3 minutes. Add wine; bring to a boil. Add tomatoes and chorizo. Reduce heat, and simmer, stirring occasionally, 15 minutes. Season with salt and pepper.

　　

Step 2

Add mussels. Cover, and continue to cook, shaking pot occasionally, until mussels open, about 10 minutes (discard any unopened ones). Add parsley; toss. Serve immediately.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.