Mussels in Garlic Cream Sauce with Chorizo

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