Wash the mussels in cold water and remove the beards. Check the mussels are closed tight and alive.
Peel and finely dice the shallot and garlic.
Finely dice the chilli. Remove the skin form the chorizo and cut into cubes.
Pick and roughly chop the parsley.
Heat the oil in a large saucepan and saute the chorizo and shallots for 5 minutes. Add the garlic and cook for 1 minute. Add the mussels, sherry and bay leaves. Put a lid on and cook for 2-3 minutes until all of the mussels are open.
Finish the dish with the red chilli and chopped parsley. Serve immediately with some crusty bread.
«If any mussels are open before cooking, check they are alive by tapping them against the chopping board. If they close again they are alive and good to use. Any mussels that remain tightly closed after cooking should also be discarded.»