Enjoy this Italian classic of sautéed mussels as an entree or main and don't forget to soak up the juices with the crunchy bruschetta!
Heat a large pan with a small amount of olive oil and brown off the chorizo. Add the garlic and soften then add the clams and the white wine. Place a lid over the pan and bring to a boil, turn the heat down and simmer for 5 minutes or until the clams are opened. Finish with parsley and serve with crunchy bread or bruschetta.