Mussels, Shrimp, and Chorizo 1 lb cleaned mussels ½ lb medium shrimp 1 can petite diced tomatoes 1 small red bell pepper (chopped) ¼ cup diced dried chorizo ½ head cauliflower (roughly chopped) ¼ lb shitake mushrooms (chopped) 3 cloves garlic (minced) ½ bottle of beer (pilsner) 2 tsp smoked paprika 1 tsp dried oregano In a large soup pot over med/high heat render the chorizo in a tbsp of canola oil for 3 minutes. Add the minced garlic and oregano and sauté for one minute until fragrant. Add the bell pepper, mushrooms and cauliflower and sauté for 6 minutes stirring occasionally. Add the beer and the tomatoes and let simmer for 10 minutes. Add the paprika and stir to combine. Steam the mussels in the broth with the pot covered until the mussels open. Add the shrimp and cook for an additional two minutes before serving! Don’t forget the salt and pepper throughout the cooking process! Silver Caterers Recipe Cards – Mussels, Shrimp, and Chorizo