MUSSELS IN CHORIZO PARMESAN CREAM
3-3 ½-pounds mussels
2 tablespoons olive oil
1 large leek, white and light green parts chopped (about 2 cups)
8 garlic cloves, chopped
½-pound Spanish chorizo (pre-cooked), chopped into ¼” pieces
½ cup white wine
2 cups heavy cream
1 cup parmesan cheese
¼ cup fresh basil leaves, chopped (plus more for garnish)
¼ cup fresh parsley, chopped (plus more for garnish)
⅓ cup olive oil
1 large French baguette, cut into ½” thick rounds
Scrub any debris off the mussel shells and remove any beards with a pair of pliers. Discard any mussels that are open and do not close when tapped. Soak them in cold water for 30 minutes.
Preheat oven to 375 degrees.
To make the crostini, combine the olive oil and Italian seasoning in a jar and shake to combine. Lay the bread slices in a single layer on a foil-lined rimmed baking sheet. Using a pastry brush, brush a thin layer of the seasoned oil on each piece of bread, flip, and brush the other side. Bake for 10 minutes until golden and toasty but still soft on the inside. Set aside.
Heat the olive oil in a large deep skillet over medium high heat. Cook the leeks, garlic, and chorizo until soft and fragrant, stirring frequently, about 6-8 minutes. Add the wine to the pan and cook for 3-4 more minutes until the wine is reduced by about half.
Add the cream and Italian seasoning to the pan and bring to a boil. Let cook for 3 more minutes allowing the sauce to begin to thicken.
Rinse the mussels and add them to the pan. Toss lightly to coat and sprinkle the parmesan cheese over the top. Cover the pan and cook for 4-5 minutes until the mussels are just opened. Add the basil and parsley to the pan and gently toss everything together.
Transfer the mussels to serving bowls, with plenty of the cream sauce. Garnish with more basil and parsley and 2 or 3 crostini for dipping in the sauce (the BEST part)!!