In a large casserole dish, heat 1 tbsp olive oil on medium-high. Add 1 medium onion, chopped; cook for 6 minutes. Meanwhile, remove casing from 170g dried chorizo; roughly chop. Add chorizo and 3 cloves garlic, crushed, to casserole dish and cook, stirring, for 3 minutes. Add 2 cups dry white wine; heat to simmering and cook for 3 minutes or until reduced slightly. Add 1,8kg mussels, scrubbed. Cover and cook for 5 to 7 minutes or until most shells open, stirring twice. Discard any unopened mussels. Garnish with parsley. Serve with 750g oven-baked French fries, sprinkled with ½ tsp smoked paprika.