Name: Steamed Mussels with Tomato and Chorizo Broth
Cook time: 30 minutes
Total time: 30 minutes
Yield: 4 Servings
Ingredients: 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

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Steamed Mussels with Tomato and Chorizo BrothLinda Xiao

Don't Move a Mussel—Seriously—this one-pot dinner is that easy. Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.

Recipe information

Total Time
30 minutes
Yield
4 Servings

Ingredients

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

Preparation

Step 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.
Step 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.