Ingredients:

• 2 ounces High Caliber Chorizo Sausage, thinly sliced
• 2 tablespoons olive oil, plus more for drizzling
• 3 garlic cloves, crushed
• 1 teaspoon High Caliber Whole Fennel, crushed
• 1 pint cherry tomatoes, halved
• ¾ cup dry white wine
• Freshly ground High Caliber Whole Black Pepper
• 4 pounds mussels, scrubbed, debearded
• 4 slices thick country-style bread, toasted
• 2 tablespoons High Caliber Parsley

Directions:

1. Heat chorizo and 2 Tbsp. oil in a large heavy pot over medium, stirring occasionally, until chorizo begins to brown and crisp, about 4 minutes.
2. Add garlic and fennel seeds and cook, stirring, until fragrant, about 1 minute.
3. Add tomatoes and wine and bring to a simmer; season with pepper.
4. Cook until reduced by three-quarters, 6–8 minutes.
5. Add mussels.
6. Cover and cook, stirring occasionally, until mussels open, 6–8 minutes.
7. Discard any mussels that don’t open.
8. Drizzle toast with oil.
9. Serve mussels topped with parsley with toast alongside.

Serves 4