Spanish Mussels with Chorizo, Bell Pepper & Lemon

Ingredients

• 1.5 kgmussels — fresh
• 75 gchorizo
• 0.5bell pepper — red
• 0.5onion — medium
• 2 clovesgarlic
• 200 gtinned tomatoes
• 75 mlwhite wine — dry
• 1 tbspolive oil
• ½ tsppaprika powder — smoked
• ¼ tspchilli flakes
• 0.5lemon
• 2 tbspparsley — freshly chopped
• black pepper — freshly ground

Method

1. 1

   Rinse and check the mussels. Discard damaged ones and remove any mussels that do not close after a tap.

2. 2

   Finely chop the onion. Mince the garlic. Cut the bell pepper into small cubes and the chorizo into small pieces.

3. 3

   Heat the olive oil in a large mussel pot. Fry the chorizo for about 2 minutes, allowing the fat and flavour to render.

4. 4

   Add onion and bell pepper and fry for about 3 minutes. Then add garlic, smoked paprika powder and chilli flakes and fry for approximately 30 seconds.

5. 5

   Deglaze with the white wine and boil vigorously for about 1 minute.

6. 6

   Add the tinned tomatoes and simmer the sauce gently for 2 minutes.

7. 7

   Add the mussels, grind black pepper over them and stir everything briefly. Put the lid on the pot and cook the mussels over high heat for about 5 minutes. Shake the closed pot a few times in between.

8. 8

   Check if the mussels have opened and remove any that have remained closed. Squeeze about 1 tbsp of lemon juice over the mussels and gently stir.

9. 9

   Divide among two deep bowls and finish with the fresh parsley.