Mussels, Chorizo and Tomatoes With Garlic Toasts

Tomatoes, garlic and Spanish-style chorizo form a delectable backdrop for mussels. Before cooking, discard any mussel with an unpleasant odor, a cracked or broken shell, or a shell that won’t close when tapped.

Yield: 4 servings

INGREDIENTS

12ounces Spanish-style chorizo sausage, cut into 1⁄2-inch pieces; see cook’s notes 3tablespoons olive oil, plus oil for drizzling on bread

4 medium garlic cloves, peeled (3 minced, one whole)

One (28-ounce) can crushed tomatoes

1⁄2 teaspoon salt

4pounds mussels, scrubbed, debearded 8(1-inch thick) slices rustic bread

Cook’s notes: Spanish chorizo is a cured, smoked sausage that can be sliced. Not to be confused with Mexican chorizo, a fresh sausage that can be purchased loose or in casings.

DIRECTIONS

1: Adjust oven rack to 6-8inches below broiler element. Turn on broiler.

2: Cook chorizo in 3 tablespoons olive oil in large Dutch oven over medium heat, stirring occasionally, until chorizo is browned, about 5 minutes. Stir in minced garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and 1⁄2 teaspoon salt; bring to simmer and cook until flavors meld, about 3minutes. Increase heat to high and stir in mussels. Cover and cook, stirring occasionally, until mussels open, 3-7minutes. Discard any unopened mussels.

3. Prepare toast: Place bread on foil-lined, rimmed baking sheet and broil until deep golden brown, turning to brown on both sides, about 1-2 minutes. Keep an eye on them because they burn easily. While toast is still warm, lightly rub 1side with peeled garlic and drizzle with a little olive oil to taste. Serve mussels with garlic toast.

Source: “Five Ingredient Dinners,” by America’s Test Kitchen (America’s Test Kitchen, $29.99)