Steamed Mussels with Tomato and Chorizo Broth Recipe

Steamed Mussels with Tomato and Chorizo Broth Recipe

  • 2 ounces dried Spanish chorizo, casing removed, thinly sliced
  • 2 tablespoons olive oil, plus more for drizzling
  • 3 garlic cloves, crushed
  • 1 teaspoon fennel seeds, crushed
  • 1 pint cherry tomatoes, halved
  • 3/4 cup dry white wine
  • Freshly ground black pepper
  • 4 pounds mussels, scrubbed, debearded
  • 4 thick slices country-style bread, toasted
  • 2 tablespoons chopped fresh tarragon or parsley
  1. Heat chorizo and 2 tablespoons oil in a large heavy pot over medium, stirring occasionally, until chorizo begins to brown and crisp, about 4 minutes. Add garlic and fennel seeds and cook, stirring, until fragrant, about 1 minute. Add tomatoes and wine and bring to a simmer; season with pepper. Cook until reduced by three-quarters, 6–8 minutes.
  2. Add mussels. Cover and cook, stirring occasionally, until mussels open, 6–8 minutes. Discard any mussels that don't open. Drizzle toast with oil. Serve mussels topped with tarragon with toast alongside.