Mussels with Chorizo and Tomatoes on Heat

Read...

Topping fried bread with brothy mussels, beans, and tomatoes turns it into a hearty knife-and-fork dinner.

INGREDIENTS

• 1/2 cup extra-virgin olive oil, divided
• 1 1/2 oz. dried cured Spanish chorizo, thinly sliced into coins
• 1 medium onion, chopped
• 1 medium fennel bulb, chopped
• 6 garlic cloves, smashed, divided
• 1 pint cherry tomatoes, preferably Sun Gold
• 1/4 tsp. crushed red pepper flakes
• 1 tsp. kosher salt, divided
• 1 cup dry white wine
• 2 lb. mussels, soaked, scrubbed, beards removed
• 1 (15.5-oz.) can cannellini beans, rinsed, drained
• 1 1/2 cups chopped cilantro leaves with tender stems
• 2 lemons, divided
• 4 (1"-thick) slices sourdough or country-style bread

INSTRUCTIONS

1. Warmness 1 Tbsp. oil in a large heavy pot or Dutch oven over medium. upload chorizo and cook dinner, stirring now and again, till browned and crisp, 2–3 minutes. add onion, fennel, 5 garlic cloves, and 3 Tbsp. oil and prepare dinner, stirring often, till veggies are softened but now not browned, eight–10 minutes. upload tomatoes, purple pepper, and 3/4 tsp. salt and cook dinner, stirring, until warmed thru, about 2 mins longer.
2. Upload wine and cook, stirring sometimes, just to burn off a number of the alcohol, 1–2 minutes. upload mussels and beans and stir a few times to contain. cowl pot and steam until all mussels are open, 3–5 minutes. Discard any that don't open. Stir in cilantro. reduce 1 lemon in half of and squeeze in 1 Tbsp. lemon juice.
3. Meanwhile, operating in batches, heat remaining 2 Tbsp. oil in a large skillet over medium. add bread and cook until golden brown and crisp on one aspect, about 2 mins. transfer toast to a medium bowl. Rub cooked facets of toast with remaining garlic clove; season with last 1/4 tsp. salt.
4. Spoon mussel mixture and broth over toasts. cut closing lemon into wedges and serve alongside.