Chorizo And Mussels - cooking recipe

Ingredients

3 1/3 lbs mussels
2 tbsp vegetable or olive oil
1 small onion, finely chopped
1 clove garlic, crushed
1 None cured chorizo sausage, thinly sliced
1 tbsp tomato paste
1 None chicken bouillon cube
1 can (14 oz) diced tomatoes
2 tbsp small flat-leaf parsley leaves

Preparation

Scrub mussels and remove beards.
Heat oil in a Dutch oven on medium heat. Add onion and garlic; cook, stirring, 5 mins, or until soft.
Add chorizo; cook, stirring, 5 mins, or until crisp. Add tomato paste; cook, stirring, 1 min, or until fragrant.
Add 1/2 cup water, crumbled bouillon cube and tomatoes; bring to a boil. Reduce heat to low; simmer, uncovered, 10 mins, or until thickened slightly. Season.
Add mussels to pan. Cover; cook, shaking pan occasionally, 5 mins, or until mussel shells open. (Discard any mussels that have not opened.) Serve sprinkled with parsley.