In a large sauté pan, cook 8 oz chorizo sausage chopped into 1/2 inch pieces until brown over med-high heat. Remove and drain on paper towels. Scrape up any lg brown bits and discard. Drain off all but 1 tbsp of fat from the pan. Add 3 tbsp unsalted butter, when melted, add 1 chopped onion, 1/2 tsp Spanish smoked paprika, 1/4 tsp crushed red pepper flakes and freshly ground black pepper. Cook, stirring, until onions are tender. Add 3 cloves minced garlic and 4 tomatoes, seeded and chopped, cook, stirring, for 2 minutes. Add 3/4 c white wine, 1/2 c heavy cream and 2 tbsp fresh chopped parsley. Stir in sausage. Add mussels and bring to a boil. Lower heat and cover, cooking until the mussel shells have opened. Serve immediately with French bread for dipping.