Mussels with Chorizo and Fennel

In a large skillet add olive oil, once the oil is hot add in the chorizo and cook for about 5 minutes to crisp up the rounds. Add in your fennel, shallots, garlic and cook for an additional 3-4 minutes until the fennel begins to soften. Add in your tomatoes, red pepper flakes. Season with salt and pepper. Add in white wine and reduce by half. Add in your canned tomatoes and let simmer for 5 minutes. Add in your mussels and cover the pot. They should steam for 4-6 minutes and discard any that didn’t open. Sprinkle over the parsley and then serve with pasta or crusty bread (I served both this time) ☺️