INGREDIENTS
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3 tablespoons olive oil
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1 teaspoon red pepper flakes
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1/2 pound chorizo, finely diced
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1 onion, diced
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1/2 bulb fennel, cored and sliced
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3 tablespoons minced garlic
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1 pinch saffron
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1 cup white wine
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1/2 cup vegetable stock
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2 pounds mussels, cleaned and beard removed
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1 pint cherry tomatoes, halved
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2 tablespoons chopped chives
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2 tablespoons chopped parsley leaves
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1 lemon, juiced
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1 1/2 tablespoons salt
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1 tablespoon freshly ground black pepper
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Crusty bread, for serving