Basque-style mussels

In a large pot, gently fry the sliced shallots in the butter over low heat. Add the peppers (skinned if you can), the parsley, the chilli and the chorizo. Let it sizzle for a good 5 minutes. Clean the mussels, throw out any that are broken, wash them in water until it runs clear. Put them in a colander. At the last moment, take the chopped vegetables out of the pot and set them in a small bowl. In their place, put the mussels over high heat. After two or three minutes, stir them and add the chopped vegetables. Carry on cooking over high heat and stop as soon as the mussels are open (cooking usually takes about five minutes).