Mussels with tomato and chorizo

I always think of a bowl of mussels as a meal divided into two quite separate experiences. The first is all about the glossy-shelled mussels and their succulent meat. The second is all about the broth at the bottom of your bowl, which cries out for a big chunk of buttery, crusty bread to soak up the wonderful juices. This is definitely a meal to be eaten with great gusto!