My City on a Plate


  • 2 ounces dried Spanish chorizo, casing removed, thinly sliced

  • 2 tablespoons olive oil, plus more for drizzling

  • 3 garlic cloves, crushed

  • 1/3 cup chopped Onions

  • 1/3 cup diced celery

  • 1 teaspoon fennel seeds, crushed

  • 2 cups spinach

  • 1-pint cherry tomatoes, halved

  • ¾ cup dry white wine

  • Freshly ground black pepper

  • 4 pounds mussels, scrubbed, debearded

  • 4 slices thick country-style bread, toasted

  • 1 lemon (zest & juice)

  • 2 tablespoons chopped fresh tarragon or parsley


  1. Heat chorizo and 2 Tbsp. oil in a large heavy pot over medium, stirring occasionally, until chorizo begins to brown and crisp, about 4 minutes. 

  2. Add tomatoes and cook for 2 minutes before adding onions and celery.

  3. Add garlic and cook, stirring, until fragrant, about 1 minute. 

  4. Pour in the wine and bring to a simmer; season with pepper. Cook until reduced by three-quarters, 6–8 minutes.

  5. Add mussels Cover with spinach, lemon juice & zest and cook, stirring occasionally, until mussels open, 6–8 minutes. Discard any mussels that don’t open. 

  6. Drizzle toast with oil. 

  7. Serve mussels topped with tarragon or fresh parsley with toast alongside.