In a cataplana (or large saute pan with a tight-fitting lid), heat the oil over medium heat. Add the prosciutto and chorizo and cook until browned, about 2 minutes. Add the white onions, bell peppers, and red onions and cook until softened, about 5 minutes. Add the garlic and cook for 30 seconds. Add the bay leaves, piri-piri, tomatoes and 1/3 cup of the wine. Bring to a boil, reduce to a simmer and cook, stirring often, for 30 minutes. Add the remaining 1/3 cup wine, mussels, 2 tablespoons of parsley and 2 tablespoons of cilantro and stir to combine. Close the lid tightly and simmer 5 minutes.
Remove from the heat, uncover, and discard any mussels that have not opened. Season with salt and freshly ground black pepper, to taste. Divide among 4 individual serving bowls and garnish with the remaining 1 tablespoon parsley and 1 tablespoon cilantro.
Yield: 4 to 6 servings