Mussels with Chorizo and Tomato

Med
45min

Ingredients

½ cup extra virgin olive oil, divided
1½ oz Spanish dry cured chorizo, thinly sliced into coins
1 medium onion, chopped
1 medium fennel bulb, chopped
6 cloves garlic, smashed, divided
1 pint cherry tomatoes, preferably Sun Gold
¼ teaspoon crushed red pepper flakes
1 teaspoon kosher salt, divided
1 cup dry white wine
2 lbs mussels
1 can (15.5 oz) cannellini beans, rinsed and drained
1½ cups chopped cilantro leaves with tender stems
2 lemons, divided
4 slices (1″ thick) sourdough or rustic-style bread

Instructions

1. Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Add the chorizo and cook, stirring occasionally, until browned and crispy, 2-3 minutes. Add the onion, fennel, 5 cloves garlic, and 3 tablespoons oil, and cook, stirring often, until the vegetables are soft but not browned, about 8-10 minutes. Add the tomatoes, red pepper flakes, and ¾ teaspoon salt, and cook, stirring, until heated through, about 2 more minutes. Add the wine and cook, stirring occasionally, just to burn off some of the alcohol, 1-2 minutes. Add the mussels and beans, and stir once or twice to combine. Cover the pot and steam until all the mussels have opened, 3-5 minutes. Discard any that do not open. Stir in the cilantro. Cut 1 lemon in half and squeeze 1 tablespoon of lemon juice over the mixture.

 

2. Meanwhile, in batches, heat the remaining 2 tablespoons of oil in a large skillet over medium heat.

 

3. Add the bread and cook until golden and crispy on one side, about 2 minutes. Transfer the toast to a medium bowl. Rub the cooked sides of the toast with the remaining garlic clove; season with the remaining ¼ teaspoon salt.

 

4. Spoon the mussel mixture and broth over the toast. Cut the remaining lemon into wedges and serve on the side.

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