Mussel, tomato and chorizo ragù on garlic toasts recipe

Ingredients

• 200g good-quality cooking chorizo
• 3 tbsp extra-virgin olive oil, plus extra for drizzling
• 5 fat garlic cloves, 4 finely chopped, 1 left whole
• ½ tsp chilli flakes
• ½ tsp sweet pimentón (Spanish paprika)
• 400g skinned and chopped tomatoes, fresh or from a can
• 50ml dry white wine
• 3 tbsp sherry vinegar
• 2 tsp golden caster sugar
• 1.25kg rope-grown mussels, cleaned
• 8 thick (1cm) slices rustic white bread
• 2 tbsp chopped fresh flatleaf parsley