2 lbs mussels, scrubbed and debearded
3 tbsp olive oil
1/2 onion diced
3 cloves of garlic thinly sliced
1/4 cup Spanish chorizo diced
2 tsps smoked paprika
3/4 cup Dry Sherry
1/4 cup parsley chopped, plus more for garnish
1, 15oz can diced tomatoes
Heat oil in a large sauce pan, add onion, garlic and chorizo. Sauté until the onion is translucent. Add remaining ingredients except mussels. Bring to a boil and reduce heat to a simmer. Cook sauce for about 10 minutes to combine flavors. Add mussels and stir to coat with the broth, cover the pan and simmer until the mussels open, about 15 to 20 minutes.
Serve with crusty bread to dip in the broth.