MUSSELS WITH CHORIZO AND TOMATOES ON TOAST
Topping fried bread with brothy mussels, beans, and tomatoes turns it into a hearty knife-and-fork dinner.
Provided by Molly Baz
Categories Onion Fennel Garlic Tomato White Wine Mussel Bean Cilantro Lemon Bread Dinner Seafood Shellfish Summer Fall Dairy Free
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat 1 Tbsp. oil in a large heavy pot or Dutch oven over medium. Add chorizo and cook, stirring occasionally, until browned and crisp, 2-3 minutes. Add onion, fennel, 5 garlic cloves, and 3 Tbsp. oil and cook, stirring often, until vegetables are softened but not browned, 8-10 minutes. Add tomatoes, red pepper, and 3/4 tsp. salt and cook, stirring, until warmed through, about 2 minutes longer.
- Add wine and cook, stirring occasionally, just to burn off some of the alcohol, 1-2 minutes. Add mussels and beans and stir once or twice to incorporate. Cover pot and steam until all mussels are open, 3-5 minutes. Discard any that do not open. Stir in cilantro. Cut 1 lemon in half and squeeze in 1 Tbsp. lemon juice.
- Meanwhile, working in batches, heat remaining 2 Tbsp. oil in a large skillet over medium. Add bread and cook until golden brown and crisp on one side, about 2 minutes. Transfer toast to a medium bowl. Rub cooked sides of toast with remaining garlic clove; season with remaining 1/4 tsp. salt.
- Spoon mussel mixture and broth over toasts. Cut remaining lemon into wedges and serve alongside.
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