Cheat’s spiced mussels

Method

1. In a medium non-stick saucepan over a medium heat, dry-fry the chorizo until the oil is released and the chorizo starts to crisp. Remove with a slotted spoon and keep to one side.
2. Add a splash of vegetable oil to the chorizo oil, add the shallots and cook for 5 minutes over a low heat to soften. Increase the heat, stir through the tomatoes, chorizo and chilli, and season with plenty of freshly ground black pepper.
3. Slice open the packets of mussels and empty the contents into the pan. Cover with a tight-fitting lid, then simmer for 3-4 minutes, until the mussels are cooked (discard any that remain unopened). Spoon into bowls and scatter with the coriander to serve.