For the Chorizo Mussels:

1. Start by washing and cleaning the mussels. Add the mussels to a large bowl and cover with water. Add 2 tsps salt, mix, and cover with a lid. Set aside for 20 minutes to soak and help purge the mussels of any sand. Next, scrub shells with a brush and debeard by pulling the fibrous strands. Give them a final rinse before cooking.
2. Add chorizo to a cold large pot and turn on the burner to medium. Starting the chorizo in a cold pan will help the fat render slowly out of the chorizo. Cook for 8-10 minutes or until golden brown and crisp, then remove and set aside. 
3. Add in the leeks and shallots and season with a pinch of salt. Cook for 5-6 minutes or until soft. Add the tomatoes and cook for another 5 minutes until softened.
4. Add in the butter and once melted, add in the garlic and smoked paprika. Toast for 1 minute, then add the chorizo back in along with the mussels. Pour over the wine and stir to coat. Place the lid on and cook on medium heat, checking often, until the mussel shells have all opened, about 4-5 minutes. Discard any shells that do not open after 6-7 minutes. 
5. Remove the lid and reduce the heat to low. Slowly pour in the heavy cream. Season with salt, pepper, and calabrian chili paste if desired and stir to combine. 
6. When ready to serve, drizzle with lemon juice and fresh parsley and serve with grilled bread.