Mussels with Chorizo and Tomatoes on Toast
Mussels with Chorizo and Tomatoes on Toast is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Heat 1 Tbsp. oil in a large heavy pot or Dutch oven over medium.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat 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.
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.
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.
Spoon mussel mixture and broth over toasts.
Cut remaining lemon into wedges and serve alongside.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.