1 link chorizo sausage or cacciatore sausage, diced
2 Tbsp olive oil or butter
1 medium brown onion, finely chopped
1 bullhorn pepper, red, diced
1 tsp. Spanish smoked paprika
1/2 tsp. crushed chilli pepper flakes
1/4 teaspoon fresh ground black pepper
1 large garlic cloves, minced
4 Roma tomatoes, seeded and blended
1 Tbsp tomato purée
1/2cup white wine
4 Tbsp cream
Handful finely chopped fresh parsley leaves
750 g fresh mussels, scrubbed and de-bearded
French bread or focaccia to serve
In a heavy based pot, cook the sausage in oil until brown over medium-high heat, about 6 minutes. Remove with a slotted spoon and drain on paper towels. Scrape up any large brown bits and discard. Drain off all but 2 Tbsp of fat.
Add chopped onion, paprika, pepper, red pepper flakes and freshly ground black pepper and half of the parsley. Cook, stirring, until onions are tender, about 4 minutes. Add wine and cook for further 3 minutes.
Add the garlic and tomatoes and a cup of water, and cook, stirring, for 20 minutes or until the water has almost disappeared. You can blend the mixture using an immersion stick blender at this stage.
Stir in sausage. Add mussels and bring to a boil. Lower heat and cover, cooking until the mussel shells have opened. Stir a couple of times.
Remove from heat. Take out mussels with a slotted spoon and place in a serving dish.
Add the cream and parsley and ladle the tomato mixture on top of mussels.
Sprinkle with remaining parsley and serve immediately with French bread for dipping.