Mussels and chorizo with tomato ragout on garlic toast - 9Kitchen

Ingredients

• 200g good quality cooking chorizo, skinned
• 3 tablespoons extra virgin olive oil, plus extra for serving
• 1 medium onion, finely chopped
• 5 large garlic cloves, 4 finely chopped and one left whole
• ½ teaspoon crushed dried chillies
• 1 teaspoon sweet pimenton (Spanish smoked paprika)
• 400g tomatoes, fresh or from a can, skinned and chopped
• 1 tablespoon tomato puree
• 100ml dry white wine
• 100ml fish stock, chicken stock or water
• 3 tablespoons sherry vinegar
• 2 teaspoons caster sugar
• 1.25kg rope grown mussels, cleaned
• 4 × 2cm thick slices rustic white bread
• 2 tablespoons chopped flat leaf parsley
• salt and freshly ground black pepper