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extra-virgin olive oil chorizo onion fennel bulb garlic cherry tomatoes red pepper kosher salt white wine mussels cannellini beans cilantro lemons Bread
Viewed: 27 - Published at: 6 years agoIngredients
- 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
Method
- Heat 1 Tbsp. 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 3 Tbsp. oil and cook, stirring often, until vegetables are softened but not browned, 8-10 minutes. Add tomatoes, red pepper, and 3/4 tsp. 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 cilantro. Cut 1 lemon in half and squeeze in 1 Tbsp. lemon juice.
- Meanwhile, working in batches, heat remaining 2 Tbsp. 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 tsp. salt.
- Spoon mussel mixture and broth over toasts. Cut remaining lemon into wedges and serve alongside.
