250 grams fresh egg noodles
24 mussels, scrubbed
2 tablespoons olive oil
1 small fennel bulb, finely chopped
1 red capsicum, thinly sliced
1 red onion, finely chopped
1 chorizo sausage, diced
2 cloves garlic, crushed
1½ teaspoons smoked paprika
¼ - ½ teaspoon chilli flakes
½ cup chicken stock
2 large handfuls spinach leaves, roughly chopped
Noodles: Cook the noodles according to the instructions on the packet. Drain and refresh in cold water, then drain again. Toss with a little olive oil and set aside.
Mussels: Heat the olive oil in a large saucepan and cook the fennel, capsicum and onion with a pinch of salt until tender. Add the chorizo, garlic, paprika and chilli and cook for 3 minutes.
Add the stock, mussels and spinach and turn to coat in the onion mixture. Turn the heat to high, cover and cook for 5 minutes or until the mussels start to open. Stir the mussels and transfer to a bowl as they open. Add the noodles and turn to coat in the sauce then add the mussels back to the pot and cook until everything is heated through.