Mussels with Chorizo, Red Pepper, Samphire and Garlicky Sourdough

Mussels are one of my all time favourite meals and while I love the classic bacon, leek and cider flavour combo, I decided to mix it up and experiment with a chorizo flavoured mussel recipe. With some added samphire for colour, crunch and saltiness, chopped jarred red peppers for sweetness, white wine and plenty of lemon juice for acidity, and toasted almonds for some nuttiness, this is up there with one of my favourite weekend meals. Minimal chopping, maximum flavour, and all in one pan - the dream.

(Serves 3 £3.45 per portion)
1. Fry 125g of roughly chopped chorizo in a large casserole dish until golden and caramelised. Remove the chorizo and put to one side keeping all of the lovely oil in the pan.
2. Fry a roughly chopped onion and red pepper in the chorizo oil until soft then add three finely sliced cloves of garlic and a deseeded finely chopped red chilli. Add 1 tsp smoked paprika, 1/2 tbsp tomato purée, the finely chopped stalks from a bunch of parsley along with 150g of roughly chopped roasted red peppers and three deseeded chopped tomatoes.
3. Add 200ml white wine and bring it to a simmer, reducing the liquid until almost none remains.
4. Next add your mussels which you have scrubbed and debearded, stirring well. Put a lid on your pan and leave the mussels to cook for 3-4 mins until cooked.
5. For the bread, drizzle some sourdough slices with extra virgin olive oil and roast in a griddle pan until golden and crunchy. Rub a clove of raw garlic over the bread while still warm.
6. Add 70g samphire, the juice of a lemon, lots of pepper and the roughly chopped parsley leaves. Taste and season if necessary but remember the samphire and mussels are quite salty.
7. Serve in big bowls with the bread on the side.