We were supposed to have wicked thunderboomers and rain tonight. It threatened all day with a flirtatious sky of dark bluish Paynes Grey, and the temperature wavered. Knowing this was going to happen - I decided that I'd cook tonight instead of take my usual 2+ hour bikeride. I spent that time instead gathering what I wanted at the market, preparing it, cooking it...and enjoying it. So as I was driving to the market and looking at the sky and thinking, Mussels - they have that odd color and sheen like storm clouds, I must get mussels... So, without adu, I present,

Moules cuites à la vapeur et Chorizo dans un bouillon crème de Chardonnay
(Steamed Mussels and Chorizo in a Chardonnay Cream Broth)

3lbs fresh (live) mussels, cleaned and ready to steam
3 smoke cured chorizo links, sliced on the diagonal
3 tomatos, skinless*, seedless, chopped
1 red onion, diced into tiny cubes
5 medium cloves garlic, loosely sliced
1 cup dry white wine (preferably Chardonnay)
1 cup chicken broth
1/2 cup fat free Half and Half cream
1 large tbsp margarine
1/2 cup finely chopped fresh Cilantro
Kosher/corse salt & ground cracked pepper to taste

In a very large covered skillet or large braiser, on high heat - add the chorizo and stir until browned and juicy. Pour in wine and scrape up the chorizo oil and burnt drippings, add chicken broth and let reduce for a minute. Turn heat down to medium high, toss in garlic, onion and margarine - stir until onions become semi-translucent and toss in tomatos, cilantro, salt and pepper. Using a wisk, slowly pour in cream and then turn down to a small simmer. Pour mussels in over top and cover giving a good stir to cover. After 2 minutes, open lid and stir until semi-open shells become filled with sauce then cover. Continue to do this until all mussels are completely immersed and steaming this in broth mixture. After 15 minutes**, completely stir and open lid to serve. Plate with a generous bowl of mussels with the broth covered, serve with spongey bread to soak up broth and Asparagus goes well. Enjoy!

(*skinless tomatos: easy to do, drop in boiling water for 2 minutes. Skin shrivels and cracks, when taken off and put under cold water - skin comes right off)

(** to know if steamed mussels are cooked, they will open the shell about 1/2 way. Rule of thumb, never eat a mussel that refuses to open)

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