It's hard for something not to taste good when there's chorizo involved. In this dish, chorizo adds rich flavor with the subtle addition of heat—it's not too much, just enough. Rendering the fat from the chorizo not only gives it a crispiness but also provides excellent cooking fat for the rest of the dish. Instead of dicing it, a quick workaround is to stack the chorizo and then quarter it by slicing the pile in half vertically and then horizontally.
In my opinion, the best way to eat it is by placing a toasted piece of bread (rubbing it with a little oil and garlic is up to you) at the bottom of a bowl and ladling the mussels and broth on top. That way the bread absorbs the extra juice to soften into a soft, chewy flavor bomb.
About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!
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