Method

• 1.
  Soak mussels in cold water for 1 hour, changing water twice (this helps remove any grit). Drain mussels, discarding any broken shells. Scrub and remove beards.
• 2.
  Heat oil in a pan over medium heat. Cook onion for 5 minutes to soften. Add sherry and bubble for 30 seconds, then add tomato, stock and thyme and bring to the boil. Simmer for 2 minutes, then add mussels and cover with a lid. Cook for 2-3 minutes, removing mussels as they open (discard any mussels that haven’t opened after this time). Keep mussels warm while you simmer sauce over medium-high for 20 minutes until reduced to a thick relish.

• 3.
  Meanwhile, cook chorizo in a pan over medium heat for 2-3 minutes until crisp and browned. Drain on paper towel.
• 4.
  Remove and discard ‘top’ shells from mussels. Serve mussels topped with the relish, chorizo and thyme.