2 large bowls, or 4 small ones (appetizer portions)
5 Tbs. extra-virgin olive oil
6 cloves garlic, 2 minced and 4 thinly sliced
1 small yellow onion, thinly sliced
3/4 tsp. smoked sweet paprika
1 cup seeded and diced fresh tomato or one 14-1/2-oz. can diced tomatoes,
1 cup dry white wine
6 oz. Spanish-style chorizo, cut into
3/8-inch pieces (1-1/4 cups)
3 sprigs fresh thyme
4 lb. mussels, scrubbed and debearded
1 baguette, cut on the diagonal into 1/2-inch slices
Freshly ground black pepper
- Combine 3 Tbs. of the olive oil and the minced garlic in a small
bowl and set aside.
- Position an oven rack about 4 inches from the broiler element and
heat the broiler on high.
- In a 6-quart Dutch oven, heat the remaining 2 Tbs. olive oil over
medium-high heat until shimmering hot. Add the onion and a pinch of
salt and cook, stirring occasionally, until softened but not browned,
about 3 minutes. Stir in the sliced garlic and cook until the edges
of the onion begin to brown, about 1 minute. Stir in the smoked paprika
and cook until fragrant, about 30 seconds. Add the tomatoes, wine, chorizo,
and thyme and bring to a simmer, stirring occasionally. Stir in the
mussels, coating them with the sauce mixture. Cover and cook, stirring
2 or 3 times, until the mussels have opened, 8 to 10 minutes.
- Meanwhile, arrange the baguette slices in a single layer on a rimmed
baking sheet and brush them with the garlic oil, dividing the bits of
garlic evenly among the slices. Sprinkle with salt and pepper and then
broil, rotating the baking sheet as needed, until evenly browned and
crisp, 1 to 2 minutes.
- Discard any mussels that have not opened. Serve the mussels with the
sauce and the croutons.