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prepare 2 bowls with cold water
add mussels to one bowl, throw cleaned mussels in the other one
remove the beards attached to the side of the shell by tugging firmly
you can also use a knife, making sure to tug it towards the hinge of the mussel shell
rub off any leftovers of seaweed, sand or barnicles
pinch the mussels with open shells, if the mussel closes, it's alive. if it doesn't, discard
place the cleaned mussels in the refrigerator
chop the chorizo
mince the garlic
thinly slice the onion
heat butter in a large skillet, add chorizo
cook until crispy, remove from skillet
add garlic and onion, cook until fragrant
stir in salt, thyme, chili flakes and tomato paste
deglaze with white wine, cook for 2 minutes
pour in cream
add mussels
add parsley, cover and steam for 8 minutes
add chorizo and lemon juice
stir, cover and simmer for 2 minutes more