Salad with Sausage and Mussels

A salad that also serves as a standalone meal.

Clean the leek, wash it, and cut it into smaller pieces. Also wash the parsley and bell pepper, finely chop the parsley, remove the seeds from the bell pepper, and then cut it into thin strips.
Rinse the mussels under running water, drain them, and dry the pieces with a kitchen towel. Cut each piece in half. Place a Teflon pan on the stove, heat it up, and then add oil. Quickly sear the mussel meat on both sides in the hot oil. Cook for about 5 minutes on each side. Meanwhile, slice the sausages into rings.
Remove the cooked mussels from the pan and keep them warm on a plate. Add the chorizo rings to the pan and cook for about 5 minutes until a nice crispy crust forms on the surface. Stir the rings occasionally. Transfer the cooked chorizo rings to a plate. Wash the pan and place it back on the stove. Once it’s hot, add a tablespoon of oil, the bell pepper, and leek. Stir-fry for about 3 minutes until the vegetables soften slightly.
Combine the mussels, chorizo rings, bell pepper, leek, and parsley in a large bowl. Season the ingredients with pepper and salt to taste, and add vinegar. Mix the salad well, serve on plates, and enjoy.