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1
In a small bowl soak chilies, flesh sides down, in vinegar 30 minutes.
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2
Remove chilies, reserving vinegar in bowl, and scrape flesh from skins of chilies, discarding skins.
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3
Return chili flesh to reserved vinegar.
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4
In a heavy skillet cook almonds in 2 tablespoons oil over moderately low heat, stirring, until golden and transfer with a slotted spoon to paper towels to drain.
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5
Heat oil remaining in skillet over moderate heat until hot but not smoking and fry bread, turning it, until golden.
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6
Transfer bread to a cutting board and cut into cubes.
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7
In a skillet heat remaining oil over moderate heat until hot but not smoking and cook onion, stirring, until edges are just golden.
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8
Add garlic and cook, stirring, until garlic is pale golden.
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9
Add chili mixture, almonds, bread cubes, tomatoes, and paprika and cook, stirring occasionally, 2 minutes.
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10
In a food processor puree mixture coarse and season with salt.
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11
Sauce may be made 1 week ahead and chilled, covered.
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12
In a heavy kettle stir together wine, water, and 1 cup sauce, reserving remaining sauce for another use, and bring to a boil.
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13
Add mussels and boil gently, covered, 4 minutes, or until most are opened.
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14
Transfer mussels to a serving dish, discarding any unopened ones.
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15
Simmer sauce, stirring, until reduced and thickened slightly and spoon over mussels.
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16
Sprinkle mussels with coriander.
