Mussels and Chorizo in Basil Cream Suace

Serves: 4
Ingredients:
- 2 tbs butter
- 1 shallot, minced
- 1 clove garlic, smashed and chopped
- 8-10 oz chorizo sausage, removed from casing
- 2 cloves garlic chopped, set aside
- 2 lbs live mussels
- 1/2 cup white wine
- 1/2 cup fat free half and half
- 1/2 basil
- 2 tbsp olive oil
- 1/4 cup parmesan
- salt and fresh pepper
Directions:
- Scrub and de-beard mussels in cold water, discard any cracked or unopened shells
- In a large pot melt butter, add shallot, 1 clove chopped garlic and chorizo and saute 3-5 minutes
- Meanwhile blend half and half, basil and parmesan
- Add wine and basil/half and half mixture into the large pot and bring to a boil
- Add mussels and cover about 4-6 minutes
- Once mussels are cooked scoops them out with a slotted spoon. Discard any mussels that didn’t open.
- Pour sauce and chorizo over mussels and serve.