The Mussels we get at our local store come from Whidbey Island (Penn Cove). I prefer the medium sized ones, just for their sweeter taste.
The basic ingredients are shown above. 1lb of Mussels will serve 4-6 as a tapas easily. Skin the Chorizo (Mexican) and use about half for this recipe. Cut it into smaller pieces
Finely chop Shallots (onion pictured here as I forgot to get them from the store and I couldn't be
arsed bothered to go back and get them. Sauté in a little olive oil to soften.
Add Mussels (remove the beard just before) and the Cream, Saffron and cover. Bring to boil until the Mussels open. Remove the mussels with a slotted spoon to a warm serving dish and bring the liquid back to the boil until it reduces to a thicker consistency
Season to taste. Pour the sauce over the Mussels and decorate with a touch of sweet Paprika and chopped Parsley