STEAMED MUSSELS WITH TOMATO AND CHORIZO BROTH

STEAMED MUSSELS WITH TOMATO AND CHORIZO BROTH image

Yield 4 servings

Number Of Ingredients 10

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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
Â¾ cup dry white wine
Freshly ground black pepper
4 pounds mussels, scrubbed, debearded
4 slices thick country-style bread, toasted
2 tablespoons chopped fresh tarragon or parsley

Steps:

Heat chorizo and 2 Tbsp. 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, 6â8 minutes. Add mussels. Cover and cook, stirring occasionally, until mussels open, 6â8 minutes. Discard any mussels that donât open. Drizzle toast with oil. Serve mussels topped with tarragon with toast alongside.