Mussels in Chorizo and Tomato Broth Recipe
Ingredients
- 1 tablespoon olive oil
- ¼ pound Spanish chorizo, quartered lengthwise and cut into 1/4 to 1/2-inch lengths
- 1 medium red onion, thinly sliced
- 2 medium cloves garlic, thinly sliced
- 1 (28-ounce) can whole peeled tomatoes
- Kosher salt and freshly ground black pepper
- ¼ cup red wine
- 2 pounds mussels, scrubbed and debearded
- Crusty Italian bread, for serving
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