Step 1

Soak the mussels in a pan of cold water for 1 hour, changing the water twice (this helps remove any grit). Drain, discarding any mussels with broken shells, or those that don't close when given a sharp tap on the bench. Scrub well and remove beards.

Step 2

Place wine in a pan over medium-high heat, bring to the boil, then simmer for 1 minute. Add mussels, cover and cook over medium heat for 2 minutes. Remove opened mussels. Cover and cook for a further minute or until all mussels have opened. Strain, reserving liquid.

Step 3

In a bowl, whisk vinegar, extra virgin oil and garlic with 2-3 tablespoons reserved mussel liquid. Add capsicum, onion, tomato and coriander, then toss to combine.

Step 4

Heat the olive oil in a large frypan over medium-high heat. Cook the chorizo and scallops for 1 minute each side or until chorizo is browned and scallops are golden. Toss the mussels with scallops, chorizo and any pan juices, then serve with the salad and saffron rice, if using. Dust with paprika and serve with lemon.