Ingredients

• 2 large shallots, peeled and diced, you can use one onion, though shallots have a sweeter flavour
• 3 cloves garlic, peeled and finely sliced, add more cloves if you’ve no one to kiss!
• 1 kilogram mussels
• 100-150 grams spicy chorizo sausage, finely diced
• ¾ cup white wine
• ¾ cup water
• 4-6 tomatoes, blanched and peeled
• A good handful finely chopped parsley

Method

1. Pick over the mussels to make sure there are no with open shells. Put these in a sieve and run under cold water, if they fail to close, discard. Clean the mussels as best you can.
2. Cook the shallots or onion and garlic in a decent amount, about ¼ cup, olive oil in a large lidded stock pot - one that is big enough to hold the mussels – over a low heat until the shallot has softened. Add the chorizo and continue to cook until the deep paprika-red fat runs from the sausage.
3. Working quickly, increase the heat, add the wine, water and tomatoes and bring to a rapid boil. Once boiling add the mussels, cover and cook over a high heat for about minutes – only until the shells open. Discard any that have not this time.
4. Add the chopped parsley and season with several grindings of pepper and serve. Serve with plenty of crusty bread to mop up all the juices.