Steamed Mussels with Tomato and Chorizo Broth

Ingredients for Steamed Mussels with Tomato and Chorizo Broth

• 60g dried Spanish chorizo, casing removed, thinly sliced

• 2 tablespoons olive oil, plus more for drizzling

• 3 garlic cloves, crushed

• 1 teaspoon fennel seeds, crushed

• 575ml cherry tomatoes, halved

• 180ml dry white wine

• Freshly ground black pepper

• 1.8kg mussels, scrubbed, debearded

• 4 thick slices country-style bread, toasted

• 2 tablespoons chopped fresh tarragon or parsley

Heat chorizo and 2 tablespoons 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.