Cooking with Chef Hermann: Mussels with White Beans and Chorizo

¼ cup plus 2 Tbsp extra virgin olive oil
1 garlic thinly sliced
2 ounces dried chorizo, diced
10 cherry tomatoes, halved
pinch of crushed red pepper
salt and ground black pepper
one 15 ounce can cannellini beans, drained
2 pounds mussels, scrubbed and debearded
chopped parsley and grilled bread, for serving

In a large skillet, combine the olive oil with the garlic and chorizo and cook over high heat for 1 minute. Add the cherry tomatoes and crushed red pepper, season with salt and black pepper and cook for 1 minute. Add the beans, mussels, and ½ cup of water. Cover, and cook over high heat until the mussel shells open, about 3 minutes; discard any mussels that don't open. Transfer the mussels, beans, tomatoes, and chorizo to deep bowls. Sprinkle with parsley and serve with grilled bread.