A pot large enough to quickly steam 2lb of mussels. You can also cook the mussels in batches in a smaller pot in the same broth. You will also need a large slotted spoon to serve the mussels and a ladle to serve the broth.
Ingredients
3tbspolive oil
1large shallot finely chopped (or a medium yellow onion)
Rinse bearded mussels in cold water and discard any open mussels. Tap open ones and if they close they are still fresh. If they stay open discard them.
Put the olive oil in a large pot that can later be covered, and turn the heat to medium. Cook the shallots and chorizo, stirring occasionally, until the shallots softens, about 5 minutes.
Stir in chopped garlic and chili flakes and cook for a minute to release flavor.
Add a cup of dry white wine and a cup chicken broth, increase heat to high and cook for 2 minutes to deglaze the pot.
Salt to taste.
Add mussels and cherry tomatoes and on a high heat boil vigorously with the pan covered until mussels open, 2-3 minutes (discard any closed mussels).
Garnish with parsley and serve hot with toasted baguette.