Moules Portuguese

• 6 tablespoons olive oil
• 6 tablespoons onions, finely chopped
• 2 garlic cloves, rushed
• 2 teaspoons spanish paprika
• 1 piece chorizo sausage, sliced (7 inch piece)
• 2 fresh red chilies, deseeded and chopped
• 2 cups passata
• 3 lbs mussels, cleaned and debearded
• 6 tablespoons dry white wine
• 2 egg tomatoes, quartered
• 8 new potatoes, halved and cooked
• 6 tablespoons basil, shredded
• fresh ground black pepper

1. Heat 4 tablespoons of the olive oil in a frying pan over medium-low heat. Add the onion and garlic, cover the pan and leave to sweat for 2 minutes.
2. Stir in the paprika and continue to cook, covered, for 5 minutes.
3. Add the sliced chorizo and the chili cooking for a further 5 minutes.
4. Pour in the tomato sauce and simmer without the lid, stirring occasionally, for 5-7 minutes until thickened.
5. While the sauce is cooking, heat the remaining oil in a heavy-based pan over medium-high heat.
6. Add the mussels and white wine. Cover with a tight-fitting lid and cook for about 5 minutes, shaking the pan occasionally, until the mussels open. (Discard any that do not open.)
7. Pour the tomato sauce over the mussels, add the fresh tomato, potatoes and a twist of black pepper. Reduce the heat and simmer for a few minutes to heat through.
8. Add the basil and pour into a bowl. Serve immediately.

olive oil, onions, garlic, spanish paprika, chorizo sausage, fresh red chilies, passata, mussels, white wine, egg tomatoes, potatoes, basil, fresh ground black pepper

Taken from www.food.com/recipe/moules-portuguese-233801 (may not work)