Mussels With Red Pepper And Chorizo

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Coastal Living


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2 tablespoons olive oil

1 (3 1/2-ounce) cured chorizo sausage, casing removed, chopped

1 small red bell pepper, cut into thin, short strips

1 small onion, halved and thinly sliced

2 garlic cloves, minced

1 1/2 cups dry white wine

1 teaspoon paprika

1/4 teaspoon salt

2 pounds fresh mussels, scrubbed and debearded

2 tablespoons chopped fresh cilantro

Lime wedges

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