Heat a large heavy based pot over a low heat. Add the olive oil and heat for 1 minute, then add the garlic and chorizo and fry for 1 -2 minutes or until the chorizo just begins to colour.

Remove the chorizo with a slotted spoon and set aside. Add the orzo or risoni and fry in the oil 3 minutes or until the pasta is golden brown.

Add the wine and half the stock and simmer for 7 minutes or until the pasta is partially cooked, adding extra stock or water as needed so that the pasta is just covered with liquid as it cooks.

Open the packet of mussels and pour into a colander, give them a light rinse.

Add the mussels, cover and cook for 3 minutes or until the mussels open. Fold through loads of chopped parsley and the fried chorizo and serve immediately.

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Note

Frying the pasta then gradually adding the liquid, gives a toasty risotto like effect.

Orzo or risoni are rice shaped pasta.

The mussels will open as they cook, if there are any unopened mussels, remove the open mussels from the pot with a slotted spoon and place in a serving bowl. Replace the lid and cook the rest for 1 minute longer.

Unopened mussels can be prized opened with a paring knife and eaten.