This one-pot dinner is simple: 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
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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Preparation
Step 1
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, 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.
Nutrition Per Serving
Calories (kcal) 410 Fat (g) 16 Saturated Fat (g) 3.5 Cholesterol (mg) 35 Carbohydrates (g) 37 Dietary Fiber (g) 3 Total Sugars (g) 4 Protein (g) 19 Sodium (mg) 790