Mussels with Chorizo

- 3 Tbsp canola oil (45 mL)
- 4 oz dried, hot chorizo, cut on the diagonal into 1/4-inch (6 mm) slices (125 g)
- 1 large leek, thinly sliced (1 )
- 2 garlic cloves, thinly sliced (2 )
- 1 cup thinly sliced mushrooms (250 mL)
- 1/4 tsp crushed red-pepper flakes (1 mL)
- 2 lbs mussels, scrubbed and de-bearded (1 kg)
- 1 cup dry white wine (250 mL)
- 1 lemon, freshly squeezed (1 )
- 1/3 cup coarsely chopped fresh flat-leaf cilantro (75 mL)
1. In a large stockpot over medium heat, add canola oil. Bring to temperature.
2. Add chorizo sausage and sauté for 5 minutes. Add leeks; cook, stirring occasionally, until soft, about 2 minutes. Add garlic, mushrooms and red-pepper flakes; cook, stirring occasionally, 3 minutes.
3. Add mussels and wine. Cover and bring to boil. Cook for 5-8 minutes until all the mussels are opened. Gently stir occasionally. Discard any that do not open. Remove lid, squeeze fresh lemon juice and sprinkle cilantro on top. Pour mussels and sauce into a large serving bowl. Serve warm.