Mussels with Chorizo & Tomato Confit

This can be pulled together in a matter of minutes, provided you have the ingredients on hand. I like the little black mussels that turn up at the fish market in huge volume in the fall and winter; they are amazingly fresh and inexpensive. Take time to make your own loose chorizo if you can; otherwise, go with a good-quality, store-bought loose or cased fresh chorizo or another pork sausage. These will work as long as you buy from a reliable source.