Ingredients

• 1 pound mussels
• 1 tablespoon vegetable oil
• 1 shallot , finely chopped
• 1 poblano pepper , chopped
• 2 cloves garlic
• pounds fresh ground chorizo
• 1 tablespoon pepper paste
• 1 , 14.5 ounce
• 0.5 cups seafood stock

Instructions

1. 1 Soak, clean, and debeard mussels (see Note).
2. 2 Heat oil in a Dutch oven or cast iron skillet. Add shallots, poblano peppers, and garlic. Stir until fragrant, 2 to 3 minutes.
3. 3 Add chorizo; cook and stir until browned and crumbly. 5 to 7 minutes. Stir in panca pepper paste. Add roasted tomatoes and stock. Bring to a boil.
4. 4 Reduce heat and bring broth to a simmer. Add mussels; cover and cook until shells open, about 5 minutes.

Nutrition per serving