Mussels with Chorizo and Tomatoes on Toast

Ingredients

• •½ cup extra-virgin olive oil
• •1½ oz dried cured Spanish chorizo
• •1 medium onion
• •1 medium fennel bulb
• •6 cloves garlic
• •1 pint cherry tomatoes
• •¼ tsp crushed red pepper flakes
• •1 tsp kosher salt
• •1 cup dry white wine
• •2 lb mussels
• •1 can cannellini beans
• •1½ cups cilantro
• •2 whole lemons
• •4 slices sourdough bread

Cooking Instructions

1. 1.

   Heat 1 Tbsp. oil in a large heavy pot or Dutch oven over medium. Add chorizo and cook, stirring occasionally, until browned and crisp, 2-3 minutes. Add onion, fennel, 5 garlic cloves, and 3 Tbsp. oil and cook, stirring often, until vegetables are softened but not browned, 8-10 minutes. Add tomatoes, red pepper, and 3/4 tsp. salt and cook, stirring, until warmed through, about 2 minutes longer.

   15 min

2. 2.

   Add wine and cook, stirring occasionally, just to burn off some of the alcohol, 1-2 minutes. Add mussels and beans and stir once or twice to incorporate. Cover pot and steam until all mussels are open, 3-5 minutes. Discard any that do not open. Stir in cilantro. Cut 1 lemon in half and squeeze in 1 Tbsp. lemon juice.

   7 min

3. 3.

   Meanwhile, working in batches, heat remaining 2 Tbsp. oil in a large skillet over medium. Add bread and cook until golden brown and crisp on one side, about 2 minutes. Transfer toast to a medium bowl. Rub cooked sides of toast with remaining garlic clove; season with remaining 1/4 tsp. salt.

   5 min

4. 4.

   Spoon mussel mixture and broth over toasts. Cut remaining lemon into wedges and serve alongside.

   2 min