500 grams small waxy potatoes, scrubbed
2 kilograms fresh mussels, scrubbed and beards pulled off
1-2 chorizo sausages, thinly sliced
1 tablespoon olive oil
1/3 cup olive oil
2 tablespoons lemon juice
2 cloves garlic, crushed
1⁄2 teaspoon paprika
sea salt and freshly ground pepper
2 tablespoons finely chopped red onion
2 tablespoons finely chopped cornichons or gherkins
2 tablespoons chopped flat-leaf parsley
Dressing: Whisk the olive oil, lemon juice, garlic and paprika in a large bowl. Season. Stir in the red onion, cornichons and flat-leaf parsley.
Potatoes: Cook the potatoes in boiling salted water until tender. Drain and when cool enough to handle, peel and cut into large bite-sized pieces. Add to the dressing and turn to coat.
Mussels: Put the mussels and 1 cup of water in a large saucepan, cover and bring to the boil.
Cook until the mussels have opened, shaking the pan occasionally. Discard any that don’t open. When cool, remove from the shell. Check for any small crabs that may be inside.
Cut any large mussels in half, add to the potatoes and combine. Discard the cooking liquid.
Chorizo: Heat the olive oil in a sauté pan and cook the chorizo until lightly golden. Remove with a slotted spoon and drain on kitchen towels. Add to the mussels and potatoes and gently fold everything together.
To serve: Transfer to a serving bowl and garnish with lemon wedges if desired.