• 1tsp sweet paprika
  • Olive oil
  • 125g chorizo, diced
  • Small red onion, finely chopped
  • 1 clove of garlic, finely chopped
  • 1 red chilli, seeded and finely chopped
  • 2 sprigs of thyme
  • 200ml white wine
  • 125g tomatoes , finely chopped
  • 1tbsp tomato purée
  • A pinch of sugar
  • 1 kg mussels, cleaned



Put 1 tbsp oil in a large pan with a tight-fitting lid. Add the chorizo and fry until crisp, then scoop out with a slotted spoon onto a plate and add the onion, garlic, paprika, chilli and thyme sprigs to the pan. Cook over a low heat until softened, then up the heat again, return the chorizo to the pan and add the wine, chopped tomatoes, tomato purée, a pinch of sugar, plenty of pepper and a tiny bit of salt. Simmer for 2 minutes.


Stir in the mussels, cover with a lid and steam for 3-4 minutes, shaking the pan a couple of times, until the mussels have opened. Divide between bowls and serve with fries or crusty bread.

Author: admin