Steamed Mussels with Chorizo and Tomatoes

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.