Stuffed mussels with chorizo and Manchego

Here's an easy and yummy recipe fora mussels appetizer with distinct Spanish accent.

Scrub the mussels, pull the "barb" away and open them.

Prepare the stuffing by mixing bread crumbs, grated aged Manchego (or Parmigiano Reggiano or Grana Padano) in a 3 to 1 blend and chopped parsley.

Sautee diced Spanish chorizo with olive oil, a bit of onion, some celery and a touch of garlic.

Render the fat and add everything to the bread mixture.

If the stuffing results too dry, add olive oil until moist enough to handle.

Now take a mussel, use it to scoop up a "load" of stuffing and slightly press it with cupped hands.

Repeat.

Arrange the mussels on a baking dish (I use a cast iron skillet), sprinkle a bit more of cheese and bits of butter on top and bake in a medium hot oven until a nice crust appears.

Serve with parsley and a wedge of lemon.

Chardonnay,stainless steel, would be great or, better, a Gavi, an Orvieto or a good dry rose'.