Mussels with Chorizo and Tomatoes on Toast
A luxurious Mediterranean-inspired dish featuring steamed mussels with Spanish chorizo, tender vegetables, and white wine, served over crispy garlic-rubbed sourdough toast. The combination of seafood, spicy sausage, and aromatic vegetables creates a flavorful, broth-soaked meal.
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.
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.
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.
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.
Spoon mussel mixture and broth over toasts. Cut remaining lemon into wedges and serve alongside.
2 min