Chorizo and Mussels

INGREDIENTS
2 tbsp olive oil
1 tsp sweet smoked paprika
1/2 lb chorizo, chopped
2 carrots, peeled ad chopped
1 onion, chopped
4 cloves garlic, chopped
1/2 cup dry white wine
1 cup chicken broth
24 mussels, scrubbed
2 tbsp chopped parsley
Crusty bread, for mopping

DIRECTIONS
1. Heat one tbsp olive oild in a large cast iron pot or skillet. Cook the chorizo, stirring, about 5 minutes. Add the carrots, onion and garlic and cook, stirring frequently, until softened, 7 minutes. Stir in the wine and simmer for 2 minutes.
2. Stir in the chicken broth and scatter the mussels around the skillet. Cover the pan and cook until the mussels open, 2 to 3 minutes. Remove the lid, sprinkle the parslety on top and serve immediately with bread.