Mussels & Spicy Chorizo in Bubbling Tomato Sauce

Instructions

1. In a large saucepan or wok on medium-high heat, dry fry the chorizo until the oils are released, and the chorizo starts to brown, about 2-3 minutes.
2. Add the onion and garlic and a little olive oil if needed and cook until the onions are translucent, do not brown them.
3. Add the wine and the bay leaves into the pan and let the alcohol cook off a little
4. Add the crushed red pepper, sugar, salt, tinned tomatoes, bring to a boil, then turn the heat to medium.
5. Add the balsamic vinegar, taste, and adjust seasoning as desired
6. Add the mussels to the pan and mix well so they are completely covered in the tomato sauce
7. Place a lid on top of the pan and cook until mussels start to open about 5 minutes
8. Give everything a good mix to make sure the mussels have taken in all the flavours from the sauce
9. Make sure to discard any mussels that do not open
10. Stir in the parsley 
11. Serve hot with lemon wedges and a crusty baguette
12. Make sure to have an empty bowl on the table for the shells
13. Enjoy!