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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