Mussels with Potatoes, Chorizo and Cilantro

Makes 2 servings 


1/2 pound Washington small red potatoes 

1 cured chorizo sausage, about 1 1/2 ounces, 

diced 1 onion, 

chopped 4 garlic cloves, 

minced 1 (8-ounce) bottle clam juice 

1/2 cup water 

48 mussels (about 2 pounds ) scrubbed and de-bearded 

3 tablespoons chopped fresh cilantro 


Over medium-high heat, heat a large saucepan or pot or Dutch oven. Add the chorizo and cook, stirring occasionally, until lightly browned, about 2 to 3 minutes. Stir in the onion and garlic and cook 1 minute. Add the potato wedges, clam juice and water. Bring to boiling, cover and cook 8 minutes or until potatoes are almost tender. Add mussels, cover, return to a boil and cook until the mussels open, about 3 to 4 minutes. Discard any mussels that do not open. Stir in cilantro.