100 g chorizo, casings removed and finely chopped
2 garlic cloves, crushed
1 an onion, finely chopped
150 ml dry white wine
1 400g tin of chopped tomatoes
0 Salt and black pepper
900 g mussels, scrubbed and de-bearded
0 Crusty bread
1 Heat the oil in a large, heavy pot over medium heat. Add the chorizo and cook for 2-3 minutes. Add the garlic and onion and cook for another 3-4 minutes, stirring occasionally, until onion is soft and lightly golden.
2 Add the wine and bring to the boil, then add the tinned tomatoes. Season with lots of black pepper and just a pinch of salt (mussels are already salty.) Reduce the heat and simmer for five minutes, stirring occasionally.
3 Add the mussels, carefully so as not to crack any shells. Stir to coat in the sauce. Put the lid on the pot and cook for 6-7 minutes or until all the mussels have opened, shaking the pot every two minutes or so. Discard any mussels that do not open.
4 Ladle the mussels into serving bowls and spoon any extra sauce over the top. Serve immediately with lots of crusty bread to mop up the tomato and chorizo sauce.