Chorizo and mussels, with broth of the Gods

In North Carolina, pork is the undisputed king of meat.  It is so versatile that I could cook with it every day and not get bored.  I am going to dedicate my first few recipes to one of my favorite forms of pork–chorizo.

Chorizo is a sausage made from pork shoulder that is typically seasoned with all spice, cloves, thyme, garlic, salt, pepper, cumin, oregano, paprika or ancho chili powder and you can even see fennel seeds in some recipes.

It has a wonderful and complex flavor that is not too spicy unless you kick it up a notch by adding cayenne or various other chiles. Ninja Cow chorizo is ready to roll when you pick it up unless you are craving some heat. I typically remove the meat from the sausage casing and break it up as I saute it in a skillet. You can break it up into small pieces like hamburger meat as pictured or leave it in small, juicy chunks. It just depends on what you are looking for. I wanted to make chorizo mussels with this recipe, so I went for smaller pieces.