Red snapper with mussels and chorizo

My husband and I used to love to make this as often as we could before my love of seafood disappeared during my pregnancy. The fish picks up all the wonderful flavors, but I am a sucker for mussels!

1 pound mussels (well scrubbed)
1/4 cup dry white wine
1/4 cup water
3 tbsp olive oil
2 potatoes, peeled and each cut into 16 slices
1 piece 5 to 6 ounces chorizo sausage cut into 16 slices
1/3 cup chopped onion
2 tsp chopped garlic
1/2 tsp freshly ground black pepper
Salt
4 red snapper fillets (each about 6 ounces)
1 tbsp chopped fresh parsley

Put the mussels in a stainless steel sauce pan with the wine and water and bring to a boil over high heat. Cover and boil for 3 to 4 minutes until the mussels open and drain reserving the liquid. Discard any mussels that do not open. Remove and discard the top shells from the mussels and set aside half shells in a bowl.
When the sediment in the reserved liquid has settled to the bottom carefully pour the liquid over the mussels in the bowl
, leaving the sediment behind and discard it.
Heat 2 tbsp of oil in a large skillet or sauce pan over medium heat. When the oil is hot add the potatoes and chorizo and cook for 8 to 10 minutes or until both are lightly browned and tender. Add the onion and garlic and cook for 10 seconds then sir in the reserved mussels and juice. Bring to a boil, reduce the heat and boil very gently for two minutes. Add 1/4 tsp of the pepper and salt to taste depending on the saltiness of the mussel liquid.
Meanwhile preheat the broiler. Rub the fish fillets on both sides with remaining 1 tsp of oil and sprinkle them with a 1/4 tsp salt and the remaining 1/4 tsp pepper. Arrange the filets skin sides up on a cookie sheet. Broil 3 to 4 inches from heat source for 3 to 4 minutes depending on the thickness of the fillets and how you like your fish.
Ladel some potatoes, chorizo and muscles into 4 soup plates with some of the broth.
Arrange a fish fillet on top of each serving and sprinkle with parsley and serve.