Steamed Mussels with Tomato and Chorizo Broth
Ingredients
- 2 ounces dried Spanish chorizo, casing removed, thinly sliced
- 2 tablespoons olive oil, plus more for drizzling
- 3 garlic cloves, crushed
- 1 teaspoon fennel seeds, crushed
- 1 pint cherry tomatoes, halved
- 3/4 cup dry white wine
- Freshly ground black pepper
- 4 pounds mussels, scrubbed, debearded
- 4 thick slices country-style bread, toasted
- 2 tablespoons chopped fresh tarragon or parsley
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