2 pounds mussels, cleaned
1/2 white onion, sliced
3 cloves garlic, thinly sliced
5 oz dried Spanish chorizo, medium dice
2 Yukon gold potatoes, peeled and medium diced
1/2 cup cherry tomatoes, halved
2 teaspoons smoked paprika
3/4 cup white wine
3 sprigs fresh oregano
2 tablespoons tomato paste
1 1/2 cups chicken stock
1/4 cup heavy whipping cream
Aleppo pepper flakes
Thick slices of bread
Add olive oil, chorizo and onion to a room temperature Dutch oven. Place into the oven next to the fire to soften the onions and render the fat from the chorizo, about 3 minutes. Pull the pot forward and add potatoes and a big pinch of kosher salt. Stir to mix with the rendered fat before sliding back into the oven. Cook the mixture until the onions are softened, the chorizo is lightly browned and the potatoes are about 3/4 of the way cooked “al dente”.
Pull the pot forward and add the cherry tomatoes and garlic; cook for a minute or so before adding the paprika, Aleppo pepper flakes and tomato paste and cooking for another minute.
Deglaze the pot with white wine and reduce by half. Add in the chicken stock and oregano sprigs then taste for seasoning. Add mussels to the pot once the broth is boiling and cover with a lid. Allow the mussels to cook for about 3 minutes, shaking the pot every minute or so, then uncover them and add in the heavy cream. Once the cream is added, close the lid again and finish cooking the mussels, about 3 more minutes. Garnish with cilantro and serve with crusty bread.