Rinse mussels under cold water, discard any open mussels that don't close when tapped. Remove beards and scrub shells. Keep refrigerated until ready to cook.

In a small bowl, mix the white wine, stock, paprika, salt and black pepper. Set aside.

When ready to cook, add the wine/stock mixture to the pan as directed below and finish with the cream and lemon.

Aromatics & Vegetables

Heat a large wide pot or deep skillet with a tight-fitting lid over medium heat. Add olive oil and butter until butter is melted and foamy.

Add diced chorizo and cook 3–4 minutes, stirring occasionally, until it renders fat and begins to brown. Use a spoon to break up any larger pieces.

Add the minced shallot and diced red pepper; cook 3–4 minutes until softened and translucent.

Add the minced garlic and paprika; cook, stirring, about 30–45 seconds until fragrant (don't let garlic brown).

Pour in the reserved wine/stock mixture, scraping any browned bits from the bottom of the pan with a wooden spoon. Bring to a gentle simmer.

Finish & Serve

Increase heat to medium-high. Add the cleaned mussels to the simmering broth, cover the pot, and steam for 4–6 minutes, shaking the pan once or twice, until mussels open. Discard any mussels that remain tightly closed.

Uncover, reduce heat to medium, stir in the heavy cream and lemon zest and juice. Cook uncovered 1 minute to warm through and slightly thicken the broth. Taste and adjust seasoning with additional salt, pepper or a pinch of chili flakes if desired.

Stir in chopped parsley and remove from heat.

Serve the mussels and broth immediately in shallow bowls with plenty of the chorizo and red pepper. Pass the crusty bread for dipping into the paprika-scented broth.

Optional: drizzle a little extra olive oil or sprinkle extra parsley before serving.