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"Ingredients \u2022 3 T extra-virgin olive oil \u2022 1 chorizo sausage, skin removed, diced \u2022 \u00BD small red onion, finely diced \u2022 1 jalape\u00F1o pepper, sliced into thin rings, rinsed \u2022 \u00BE cup dry white wine (preferably Sauvignon Blanc) \u2022 1 red or yellow bell pepper, finely diced \u2022 6 lb. fresh mussels \u2022 1 Roma tomato, seeded, finely diced \u2022 \u00BD bunch basil, chopped Directions Heat the olive oil over high heat in a large heavy-bottomed pot. Add the chorizo, red onion, and jalape\u00F1o pepper and cook, stirring, for 2 minutes. Add the wine, bell pepper, and mussels. Cover the pot and simmer until the mussels open. Toss in diced tomato and chopped basil and serve immediately. Serves 4-6. This recipe was originally featured in &amp;quot;Daniel&amp;#039;s Dish: Mussel Bound.&amp;quot; "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elledecor.com/life-culture/food-drink/a2236/spanish-mussels-recipe-a-60837/>