Steamed Mussels with Chorizo & White Wine, Asparagus with Fried Jambon & Olives and a Baguette

The first time I ever cooked mussels, it was with this recipe. And to be honest, it didn’t turn out so well… But after numerous tries, I figured out that the key is having the right chorizo (which I just happen to have left over from last week). I decided to serve the mussels with the Asparagus with Preserved Lemon, Fried Jambon & Olives recipe that I’ve copied from Toro Bravo – although this time I skipped the Preserved Lemon.

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I decided to try a bottle of the Maybelle from The Commons Brewery this week.