This dish is normally done with clams, but the salt content in them affects my BP so I used mussels. It’s a classic Italian treatment: wine, garlic, and Parmesan. Well, it was classic until I added chorizo and red pepper flakes (the traditional has Italian sausage). So briny, spicy creamy goodness. I hope you like it.

1 pound (about 12) Rhode Island Mussels
2 tablespoons olive oil
1 clove garlic, minced
1 shallot, finely chopped
3 ounces ground chorizo sausage (I used Happy Family Ranch)
5 cherry tomatoes
1 tablespoon parsley
4 ounces white or rose wine
3 ounces dry pasta
1/4 cup Parmesan cheese
1/4 teaspoon red pepper flakes

Heat water for pasta to boiling (we’ll come back to that in a minute).

Heat 10 inch skillet to medium and add olive oil.

Add mussels and chorizo.

Add pasta to water.

Add tomatoes, shallots, garlic to the skillet. Cook for 4-5 minutes.

Add parsley, red pepper and wine.

Cover pan and cook until mussel are open (about 5-7 minutes).

Remove mussels.

When pasta is almost done, add to skillet. (Don’t overcook your pasta! It will finish cooking in the skillet.)

Add mussels and Parmesan cheese.

Serve.