2 tablespoons olive oil
1 (3½-ounce) cured chorizo sausage, casing removed, chopped
1 small red bell pepper, cut into thin, short strips
1 small onion, halved and thinly sliced
2 garlic cloves, minced
1½ cups dry white wine
1 teaspoon paprika
¼ teaspoon salt
2 pounds fresh mussels, scrubbed and debearded
2 tablespoons chopped fresh cilantro
Heat olive oil in a large, deep skillet over medium heat. Add chorizo, and saute 3 minutes or until lightly browned. Add bell pepper, onion, and garlic, and saute 5 minutes. Add wine, paprika, and salt; bring to a boil. Cover, reduce heat to low, and simmer 5 minutes or until vegetables are tender.
Increase heat to medium-high, and add mussels. Cover and cook 2 minutes or until mussels open. Discard any that do not open. Stir in cilantro. Spoon mussels, sauce, and vegetables into 4 shallow serving bowls. Serve immediately with lime wedges. Makes 4 servings.
Whisk together 1 teaspoon orange zest, 1/3 cup apricot preserves, 2 tablespoons cornstarch, and ½ teaspoon almond extract in a large bowl. Add 3½ cups sliced apricots, and toss to coat. Place a refrigerated pie crust on parchment paper; roll out to 13-inch diameter. Transfer crust with parchment onto a baking sheet, and place fruit mixture in center of crust. Fold crust up and around sides of fruit (some fruit won't be covered). Brush crust with melted butter, and sprinkle with 1 tablespoon sugar. Sprinkle exposed fruit with 2 tablespoons sliced almonds. Bake at 400° for 25 to 30 minutes or until fruit is bubbly and crust is browned.
Citrusy whites pair well with spicy foods. For this dish, Edward Peterman of Domaine Select Wine Estates suggests Villa Sparina Gavi di Gavio.