Make ahead note:

The sausage can be cooked just until it loses it raw red color. Add the wine and cook just until any bits of sausage can be whisked over the bottom of the pot. Put aside and bring to a boil just before adding the mussels.

Ingredients:

• 2 Lbs mussels - the mussels should be large
• 1/2 Lb uncooked/smoked chorizo sausage
• 1/2 cup dry white wine - preferably Basque
• 1 Tbl extra virgin olive oil

Heat the oil in a large saucepan or medium casserole over medium heat. Add the oil. Remove the sausage from its casing, crumble and add to the pot. Cook just until it loses its redness. Add the white wine and bring to a boil. Whisk while the wine is heating up to loosen any bits of sausage that may be sticking to the pot. Add the mussels and cover the pan. Cook four minutes and check to see if the mussels have opened. Remove any that have with a slotted spoon and place in serving bowl. Remove mussels as they open. After 7 minutes, discard any that have not opened. Pour sauce from pot onto mussels and serve.