Mussels with Chorizo

While in America the pairing of shellfish and sausage represents a vision of Spanish cuisine, the combination is actually more typical of Portuguese cooking. Yet chorizo and mussels make such a delicious and easy crowd-pleasing tapa, I felt it would be a crime to pass it up. Serve the mussels in an earthenware cazuela as a tapa with plenty of bread for mopping up the sauce, or try them over spaghetti (see Variation).