Instructions

1. Clean the mussels really well, scrubbing the shells. Throw away any ones that are broken or don’t close when tapped at the edge of the sink.
2. Heat the oil in a large pan and add the onion. Cook for 4 minutes, until slightly coloured. Add the chorizo and continue cooking for another 2 minutes. Add the garlic and stir though. Pour in the mussels, the wine and cover the pan. Bring the liquid to a boil and turn the heat down to medium for 5 minutes.
3. Throw away any mussels that haven’t opened, ladle into bowls and serve with bread to mop up the briney juices.