- Level: Easy
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
- Yield: 4 servings
Ingredients
1 tablespoons extra-virgin olive oil, 1 turn of the pan, plus some for drizzling
1/3 pound chorizo, about 1/2 a package, diced
1 small onion, chopped
3 cloves garlic, 2 chopped, 1 cracked away from skin
2 pounds mussels, cleaned
1/2 cup dry white wine
1/2 loaf crusty ficelle or bagette, halved lengthwise
4 sprigs fresh thyme, stripped and chopped, 1 1/2 tablespoons
Black pepper
Directions
- Preheat broiler to high.
- Heat a deep skillet with a tight fitting lid over medium-high heat. Add extra-virgin olive oil, 1 turn of the pan, add chorizo and brown a bit, 2 minutes. Add onions and chopped garlic and cook 2 minutes more. Arrange mussels in a single layer then add wine, cook off 30 seconds then cover pot and cook until mussels open. While the mussels work, toast the split bread until evenly golden. Remove toasted bread, drizzle with oil and rub with remaining crushed garlic. Season the bread with thyme and black pepper. Cut bread on an angle into several cuts.
