This one-pot dinner is simple: Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.
Category: Appetizers
Cuisine: not set
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
¾ cup dry white wine
Freshly ground black pepper
4 pounds mussels scrubbed, debearded
4 slices thick country-style bread, toasted
2 tablespoons chopped fresh tarragon or parsley
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