Mussels with Chorizo and Tomatoes on Toast

Ingredients for Mussels with Chorizo and Tomatoes on Toast

• 120ml olio extravergine d'oliva, diviso

• 45g dried cured Spanish chorizo, thinly sliced into coins

• 1 cipolla media, tritata

• 1 medium fennel bulb, chopped

• 6 garlic cloves, smashed, divided

• 575ml cherry tomatoes, preferably Sun Gold

• 1/4 cucchiaini di fiocchi di peperoncino rosso tritato

• 1 cucchiaino di sale kosher, diviso

• 240ml vino bianco secco

• 900g mussels, soaked, scrubbed, beards removed

• 1 (450g) can cannellini beans, rinsed, drained

• 1 1/2 cups chopped coriander leaves with tender stems

• 2 limoni, divisi

• 4 (1"-thick) slices sourdough or country-style bread

Heat 1 tablespoon 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 45ml oil and cook, stirring often, until vegetables are softened but not browned, 8–10 minutes. Add tomatoes, red pepper, and 3/4 teaspoons 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 coriander. Cut 1 lemon in half and squeeze in 1 tablespoon lemon juice.

Meanwhile, working in batches, heat remaining 2 tablespoons 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 teaspoons salt.

Spoon mussel mixture and broth over toasts. Cut remaining lemon into wedges and serve alongside.

Avvertenza

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