Mussels with Chorizo and Tomatoes

This one-pot dinner is simple: Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.

2 oz dried Spanish chorizo, casing removed, thinly sliced
2 Tbsp. extra-virgin olive oil
3 cloves garlic, crushed
1 tsp. fennel seeds, crushed
1 pt cherry tomatoes, halved
¾ cup dry white wine
sea salt
black pepper, freshly ground
4 lbs fresh mussels, scrubbed, debearded
4 slices thick country-style bread, toasted
2 Tbsp. fresh tarragon or parsley, chopped

Heat chorizo and 2 Tbsp. oil in a large heavy pot over medium, stirring occasionally, until chorizo begins to brown and crisp, about 4 minutes. Add garlic and fennel seeds and cook, stirring, until fragrant, about 1 minute. Add tomatoes and wine and bring to a simmer; season with pepper. Cook until reduced by three-quarters, 6-8 minutes.

Add mussels. Cover and cook, stirring occasionally, until mussels open, 6-8 minutes. Discard any mussels that don't open. Drizzle toast with oil. Serve mussels topped with tarragon with toast alongside.

Makes 4 servings.