Cook the mussels in a pan with the cider for 5 minutes under cover. Once opened, wait for the mussels to cool down, then shell them. Separate the mussels from the liquid and keep both aside.
Heat the olive oil in a frying pan and gently brown the onion, the green pepper and the chorizo for about 5 minutes.
Add the tomatoes, garlic and parsley, then add the cooking juices. Let reduce by half.
Add the mussels. Mix well. Season with chili pepper, lemon juice, salt and pepper. Serve in small individual dishes.
Serving Size 8