Mussels with Chorizo & Tomato Sauce

Take care to only remove the lid long enough to add mussels and stir, replace lid quickly and no peeking.
Serve with crusty bread for dipping. Leftover sauce is delicious on pasta. Use the first shell as a pincher to get the rest of the mussels!

Serves: 4
Prep Time: 10 minutes
Crockpot Time: HIGH 4-6 hours LOW 8-10

1 tbsp (15 mL) olive oil
1 each: onion, celery stalk, carrot, finely chopped
2 cloves garlic, minced
2 cups (500 mL/ 250 g) chorizo, mild or spicy
1 tsp (5 mL) fennel seed
1 can (156 mL/5.5 fl oz) tomato paste
3 cup (750 mL) chicken broth
1 cup (250 mL) beer or white wine
1 lb (454 g) mussels, cleaned and debearded
1 cup (250 mL) red peppers, finely chopped
Finely chopped parsley, to garnish
Lemon wedge to serve

Cooking Instructions:
1. In frying pan over medium high, heat olive oil and sauté onion, celery, carrot and garlic for 5-7 minutes;
add chorizo and fennel seed. Cook 3 minutes, then add to Crock-PotŪ slow cooker.
2. Stir in tomato paste, broth and beer; cover and cook on HIGH 4-6 hours or LOW 8-10 hours.
3. When ready to serve, set to HIGH, add mussels and finely chopped red peppers for the final 10-15
minutes or until shells are open.