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1
Preheat the oven to 200 degrees Celsius.
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2
Quickly rinse the mussels under cold water.
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3
Heat one tablespoon of olive oil in a large pan with 3 bay leaves and 3 sprigs of thyme.
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4
Add the mussels and cook over high heat for about 7 to 8 minutes until they are opened, season with a salt.
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5
Let them cool, remove the mussels from their shells and set them aside in a bowl.
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6
Wash and cut the red peppers in 2, remove the seeds and place them on a baking sheet lined with parchment paper, skin side facing up.
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7
Bake for about 30 minutes until the skin swells and begins to blacken.
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8
Put them in a plastic bag for 20 minutes, then peel off the skin.
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9
Put them in the blender with 2 tablespoons olive oil and a pinch of salt, and mix everything to until smooth.
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10
In a large sauteing pan, fry the chorizo slices, and the onion finely chopped, for about 5 minutes.
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11
Add the tomatoes, a few thyme sprigs and simmer it for about 10 to 15 minutes until the tomato juice evaporates, to get a dry mixture.
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12
Pour into the blender and pulse until it becomes a thick paste.
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13
Preheat oven to 200 C.
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14
In a floured work surface, spread a sheet of pastry, brush with olive oil.
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15
Place the mussels on the edge, but centered on the pastry sheet, cover with a tablespoon of the chorizo-tomato mixture .
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16
Begin rolling tightly, fold the right tip and then the left tip to close the ends and continue to roll the spring roll.
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17
Lightly oil the top and place it on a baking plate lined with parchment paper.
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18
Bake 10 to 15 minutes until golden and crisp.
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19
Serve with the pepper sauce as a starter or a main course alongside a salad. Sprinkle with the Espelette pepper salt (or some coarse salt mixed with a bit of Espelette pepper).
