1: First clean the mussels. Discard any with broken shells or any that don’t snap shut when you tap them firmly. pull off the beards and scrape off any large barnacles on the shells, using the back of a knife. Rinse the mussels under cold running water to remove any dirt or grit. Refrigerate until ready to cook. 2. Skin, deseed and dice the tomatoes; set aside until needed.
2: Skin, deseed and dice the tomatoes; set aside until needed.
3: Heat the olive oil in a large saucepan over a medium-low heat. Add the chorizo and sweat gently for a few minutes, stirring frequently, until the chorizo has released some of its tasty red oil. Add the onion and garlic and continue to cook gently for a further 4-5 minutes to soften. Throw in the diced pepper and chillies and sauté for a few more minutes.
4: Sprinkle the flour into the pan and cook gently for a couple of minutes, stirring all the time, to cook the flour.
5: Pour in the white wine and cook for a few minutes longer, stirring from time to time, until the mixture has thickened. Throw the cleaned mussels into the pot, cover with a tight-fitting lid and allow the mussels to steam for 8-10 minutes over a medium heat until all of the shells have opened, and they’re cooked through. Discard any mussels that remain shut.
6: Stir in the diced tomatoes and chopped parsley. Check the seasoning and add some salt and pepper if necessary.
7: Ladle the mussel stew into warm serving bowls, making sure that everyone has an even helping of both mussels and chorizo. Serve with some lovely crusty bread to soak up all the delicious juices.