Ingredients

• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 1 garlic clove, thinly sliced
• 2 ounces dried chorizo, diced
• 10 cherry tomatoes, halved
• Pinch of crushed red pepper
• Salt
• Ground black pepper
• One 15-ounce can cannellini beans, drained
• 2 pounds mussels, scrubbed and debearded
• Chopped parsley and grilled bread, for serving

Directions

• In a large, deep skillet, combine the olive oil with the garlic and chorizo and cook over high heat for 1 minute. Add the cherry tomatoes and crushed red pepper, season with salt and black pepper and cook for 1 minute.
• Add the cannellini beans, mussels and 1/2 cup of water, cover and cook over high heat until the mussel shells open, about 3 minutes; discard any mussels that don’t open. Transfer the mussels, beans, tomatoes and chorizo to deep bowls, sprinkle with parsley and serve with grilled bread.

Photos