With a savory cuisine and gorgeous green landscapes leading down to the sea, Spanish food relies heavily on garlic and olive oil.  It boasts a variety of universally acclaimed dishes ranging from paella to the traditional potato omelette to tapas, tasty small portions.

This dish packs some heat and serious layers of flavor with its winning combination of chorizo, white wine and fresh herbs.  Roma tomatoes also known as Plum tomatoes are relatively dry, tangy and with few seeds making them ideal for sauces and particularly this recipe.

SPANISH MUSSELS
Prepared in 10 minutes or less.

6 lbs fresh mussels
3 tbs extra-virgin olive oil
1 chorizo sausage, skin removed, diced (cured spiced pork sausage)
½ small red onion, finely diced
1 jalapeno pepper, sliced into very thin rings, rinsed
¾ cup dry white wine, like a Sauvignon Blanc
1 red, yellow or orange pepper, finely diced
1 Roma tomato, seeded and finely diced
½ bunch fresh basil, coarsely chopped
Salt and pepper to taste

In a large heavy-bottomed pot over high heat, heat the olive oil.  Add the chorizo, red onion and jalapeno pepper and cook, stirring for 2 minutes.

Add the white wine, bell pepper, and mussels.  Cover the pot and simmer until the mussels open.  Toss in diced tomato and fresh chopped basil and serve immediately.  A full-bodied Rioja would compliment the warmth of this spicy dish.  Serves 4-6.