Mussels with Chorizo and Fennel

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2 tablespoons Portuguese olive oil, or extra-virgin olive oil

1/2 cup sliced Portuguese or Spanish chorizo

2 celery stalks, sliced thinly

2 cloves garlic, sliced

2 Roma tomatoes, diced

1/2 fennel bulb, sliced thinly

1/2 onion, sliced thinly

25 mussels, cleaned well

1/2 cup clam juice

1/2 cup white wine

2 tablespoons unsalted butter, chilled

Pinch crushed red pepper flakes

1 loaf crusty bread, for serving