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; ¾ 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

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Linda Xiao

This one-pot dinner is simple: Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.

Recipe notes