This is how you do it
Check the mussles. Get rid of all mussles that are broken and all open mussles that don't immediately close when you rap them.
Peel and chop shallot, garlic and ginger. Cut the chili pepper in 1 cm pieces.
Cut the bell peppers in mouth sized pieces and slice the chorizo. Fry the chorizo in a pan, add the bell peppers and cook until hot.
Melt butter in a pot and fry onions, garlic, chili and ginger until everything is tender. Add wine and bring to a boil. Add the mussles to the boil and put the chorizo pan on top as a lid. Cook for a minute. Remove the pan and pick up all mussles with open shells and put them in a MealKit
bowl. Put the pan back and repeat after a minute. Repeat this for 5-7 minutes and get rid of the mussles that are still closed after that. Add the cream and bring to a boil. Add the chorizo and bell peppers and stir. Put the mussles back in the pot and stir again.
Serve the stew in MealKit bowls. Put mussles, chorizo and bell peppers in the bowl. Pour the sauce over them and top with chopped parsley.
Serve the soup flaming hot with a piece of bread and let the fabulous flavors fill your mouth!
Tip! Collect sea mussles along the coastline if you're kayaking, scuba diving or doing anything else where you have mussles within reach. Don't forget to check with the proper authorities if you're allowed to collect mussles in your area and if the mussles there are OK to eat.