Creamy Spanish Mussels
Preparation time15 minutes
Cooking time15 minutes
Serving timeServes 4
Heat oil a large saucepan over medium heat. Add onion and garlic and cook for 5 minutes or until just soft. Add chorizo and cook for a further 5 minutes or until browned. Stir in paprika and cook for a further minute.
Pour in white wine, stock and tomatoes and bring to the boil. Add mussels and cover saucepan with a tight fitting lid. Cook for 5-10 minutes or until all of the mussel shells have opened. Discard any that haven’t opened. Remove from heat and stir in yogurt.
Ladle mussels into serving bowls and top with an extra dollop of yogurt.