INGREDIENTS:
5 lbs mussels
3 tbsp olive oil
1 large onion, finely chopped
4 cloves garlic, chopped
200g chorizo, skin removed and sliced
1 Tbsp paprika
3 Tbsp tomato paste
½ cup roasted red pepper, chopped
2 cups dry white wine
3 tbsp chopped fresh flatleaf parsley, plus extra sprigs, to garnish
DIRECTIONS:
Clean the mussels well, scrubbing the shells and removing the beards. Throw away any that are broken or don’t close when tapped on the side of the sink.
Heat the olive oil in a large pan, add the chopped onion and sauté for 2-3 minutes, until slightly softened. Add the chorizo and cook for a further 2 minutes. Add the garlic and chorizo and cook for another 3 minutes.
Stir in tomato paste and paprika and continue to cook for 2 minutes. Add in the mussels and the wine and season with a pich of salt and black pepper. With a simmering sauce, cover the pan and allow the mussels to cook for 8 minutes or until the mussels completely open.
Throw away any mussels that haven’t opened. Garnish the mussels with chopped parsley and serve immediately.
