• 1 medium onion, chopped
  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • 25 grams Goose on the Loose Chorizo Salami 
  • 1 teaspoon red pepper flakes
  • 3/4 cup white wine
  • 1 1/2 cups chicken stock
  • 2 to 3 pounds fresh mussels, scrubbed and debearded
  • 1/2 cup heavy cream
  • French bread, for dipping


  1. In a large saucepan, cook the onions in the butter over medium heat until soft, about 5 minutes. Add the garlic and chorizo to the onions and cook until the sausage loses its raw color, about 5 minutes. Add red pepper flakes, and then turn up the heat to high.
  2. Once fragrant, deglaze the pan with the wine, allowing it to bubble for a minute. Lower the heat to medium, add the chicken stock and bring to a simmer. Add the prepped mussels and cover to steam until the mussels open, 3 to 4 minutes. Add the cream and stir. Serve immediately with plenty of sliced French bread for dipping.