Step by Step Instructions

Step 1

Scrub and debeard the mussels. Set aside.

Step 2

In a large pot, heat the olive oil and sauté chorizo, onions, garlic, shallot, leeks and carrots over medium heat. Cook for 5-8 minutes until vegetables start to soften.

Step 3

Add in diced tomato, bay leaf and fresh thyme. Cook for 2 minutes. Add white wine and chicken broth. Bring to boil and lower heat and cover and let simmer for 20 minutes.

Step 4

Add cooked mussels, cover the lid and cook for 3 minutes.

Step 5

Add cream and stir to combine. Cook for 2-3 minutes. Season with salt and pepper and a pinch of sugar. Take out sprig of thyme and bay leaf. Divide into bowls and serve immediately. Garnish with some chopped parsley.