This recipe was modified from Gjelina’s cookbook. If you are going to buy one cookbook this year, this is it!

These mussels with chorizo and tomato confit were beyond good–yet another wonderful idea from @Gjelina. I have found so many opportunities to use the tomato confit! Tucked away in my pantry, it elevates many a last-minute supper from delicious to spectacular. Here I’ve sautéed chunks of chorizo, tomato confit, garlic confit and shallot oil. I tossed the mussels in this lusciousness and then added extra wine and extra broth (can be made Paleo/Whole30 by substituting broth for wine and adding a dash of coconut aminos along with compliant chorizo) to make it more of a sauce. Two of us ate the three lbs of mussels without a second thought!

Equipment