Spicy Mussels with Chorizo

1 medium onion, chopped 3 tablespoons butter 3 cloves garlic, minced 8 ounces fresh chorizo, removed from casing 1 tablespoon harissa 1 teaspoon red pepper flakes 3/4 cup white wine 1 1/2 cups chicken stock 2 to 3 pounds fresh mussels, scrubbed and debearded 1/2 cup heavy cream French bread, for dipping Directions Cook's Note: If harissa cannot be found, substitute 1 tablespoon of tomato paste plus 1/4 teaspoon cayenne pepper. In a large saucepan or Dutch oven, cook the onions in the butter over medium heat until soft, about 5 minutes. Add the garlic and chorizo to the onions and cook until the sausage loses its raw color, about 5 minutes. Add the harissa and red pepper flakes, and then turn up the heat to high. Once fragrant, deglaze the pan with the wine, allowing to bubble for a minute. Lower the heat to medium, add the chicken stock and bring to a simmer. Add the prepped mussels and cover to steam until the mussels open, 3 to 4 minutes. Add the cream and stir. Serve immediately with plenty of sliced French bread for dipping.