Chorizo Chili Mussels

Start by cleaning the mussels under cold running water, scrubbing the shells to remove any debris or sand

Pull off any beards and discard any mussels with cracked shells or that do not close when tapped.

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In a large pot or Dutch oven, heat the olive oil over medium heat. Add the crumbled chorizo sausage and cook, breaking it up with a spoon

Add the chopped onion, minced garlic, diced red bell pepper, and diced green bell pepper to the pot.

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Stir in the smoked paprika, chili powder, cumin, and cayenne pepper, and cook for an additional 1-2 minutes until fragrant

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Pour in the diced tomatoes and chicken or vegetable broth, and bring the mixture to a simmer

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Add the cleaned mussels to the pot and cover with a lid. Cook for about 5-7 minutes, shaking the pot occasionally

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