Steamed Mussels with Chorizo and Tomatoes

By Leite's Culinaria

Ingredients

4 pounds mussels
10 ounces Spanish or Portuguese chorizo (cut into 1/2-inch (12-mm) cubes)
2 tablespoons olive oil
1 pint cherry tomatoes (halved)
1 to 2 cloves garlic (finely chopped)
1 cup dry white wine
1 tablespoon chopped fresh parsley (for serving)
4 thick slices bread (toasted, for serving)

Prep Time15mins
Cook Time15mins
Servings4

Instructions

Scrub and debeard the mussel shells as necessary.

In a large wide pot over medium-high heat, warm the oil. Toss in the chorizo and sauté until it starts to crisp, 2 to 3 minutes. Stir in the halved cherry tomatoes and garlic.

Cook until the tomatoes begin to blister, 4 to 6 minutes. Add the mussels and white wine. Cover the pot and allow the mussels to steam until they open, 4 to 6 minutes. (If you have mussels that haven't opened, ditch them.)

Garnish the mussels with chopped parsley and serve with the broth and toasted bread for sopping up the juices.