Drunken Mussels with Chorizo and White Beans
This Spanish-inspired take on steamed mussels will transport you to distant ports. Start by crisping up chorizo—just a bit provides a nice smoky punch—then toss in some shallot, garlic, and white wine. Add cherry tomatoes for sweetness and white beans for texture, add the mollusks, and cover. Dinner in less than 30 minutes—and next to no cleanup.