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Steamed Mussels with Tomato and Chorizo Broth



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, halves

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


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.

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.