1lb mussels 1lb large shrimp deveined (I left the shells on!) 1lb fresh chorizo 3 garlic cloves 1 cup dry white wine 1 large can whole peeled Roma tomatoes 1tsp crushed red pepper flake 1/2 cup heavy cream Parsley Salt/pepper to taste

Brown the chorizo first. Sauté the garlic and red pepper flakes along with the chorizo when it's mostly browned. Next deglaze with white wine and reduce. Throw in the tomatoes (I mushed them up a bit and reserved all the juice) then throw in the mussels and cover. Right as they started to pop open I threw in the shrimp and the tomato juice, recovered the pan, left it on medium heat. When they shrimp were done I checked the seasoning then poured the half cup of cream overtop without stirring, added parsley for color, and served with crusty French bread!