Method

STEP 1
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.


STEP 2

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.


STEP 3

Ladle mussels into serving bowls and top with an extra dollop of yogurt.