Mussels with Fregola & Chorizo

Ingredients

• 1⁄3 tsp olive oil
• 50g chorizo, or other cured or smoked spicy sausage (good quality), thinly sliced
• 1 brown shallot, thinly sliced
• 1 garlic clove, thinly sliced
• 1⁄3 long red chilli, deseeded & thinly sliced
• 1⁄4 cup (67ml) white wine
• 1⁄3 tbsp apple cider vinegar
• 1⁄3 tbsp honey (rice malt syrup or maple syrup)
• 1⁄3 tin of chopped tomatoes (400g tin)
• 2⁄3 sprig of fresh thyme, leaves stripped
• 1⁄3 cup (100ml) water
• 33 1⁄3 g fregola or gluten-free couscous
• 333 1⁄3 g mussels, rinsed & de-bearded
• 1⁄3 sprig of fresh basil, leaves picked & chopped
• 1⁄3 sprig of parsley, chopped
• salt & pepper, to taste
• 2 thin (40g) slices ciabatta (or gluten free)