Mussels are really easy to prepare, and very impressive for lunch, or as a starter for dinner.  The main rule of thumb is to clean them properly, and also to discard any mussels that don’t open during the cooking process.  This dish has a twist because the mussels are cooked with chorizo which adds a nice smokey flavour.  This goes very well with Two Oceans Sauvignon Blanc.  (I took the recipe from their website and adapted it a bit).   Follow this link for the winemakers notes and the fact sheet.   Ingredients One onion 1 stick of celery half a chorizo sausage, cut into small cubes 1 kg fresh, cleaned mussels 1 glass of white wine 300 ml of fish stock ½ cup…