Ingredients
4 lb (1.8 kg) fresh PEI Mussels
2 Tbsp (30 mL) olive oil
1 medium onion, chopped
4 links fresh chorizo sausage, sliced
3 cloves garlic, minced
1 red pepper, cored and cubed
4 cups (900 g) baby potatoes, halved
4 plum tomatoes, chopped
1/2 tsp (2 mL) smoked Spanish paprika, sweet, or spicy
1 cup (250 mL) dry white wine
1 cup (250 mL) chicken stock
1/2 teaspoon freshly ground black pepper
salt, to taste
Handful fresh flat-leaf parsley, roughly chopped, to garnish
crusty bread to serve