Mussels St. Ex

1 head garlic, cloves separated and peeled
1 small onion, peeled and quartered
2 jalapeno peppers, seeds removed
1 1/2 tsp. smoked paprika
About 3/4 c extra virgin olive oil
2 lbs. farmed mussels, washed and debearded
3/4 1 t kosher salt
1/2 lb chorizo sausage
3 cups white wine
zest and juice of 2 limes
1/4 c cilantro leaves, finely chopped
Freshly ground black pepper

1. In a blender or food processor, combine garlic, onion, peppers and paprika. Drizzle in ½ cup of olive oil until well blended into a fine paste. Add 1-2 tablespoons of oil if necessary.
 
2. Add sausage to a large stockpot and cook for 5 minutes. Stir in spice paste and kosher salt and cook 3 minutes more, or until it no longer smells of raw onion. 
 
3. Add mussels and white wine and bring to a simmer. Cover pot and cook for 5-6 minutes, or until all mussels have opened. (If any mussels do not open, you can put them back into cooking liquid for 2 minutes more. If they do not open, discard). Just before serving, mix in fresh lime juice.
 
4. Divide into 4 bowls, garnishing with lime zest, cilantro and freshly ground pepper. Serve with toasted french bread.