2 lbs. fresh PEI Mussels 1 tbsp. Extra Virgin Olive Oil 2 Cloves Garlic, minced 1/2 Bulb Fennel, thinly sliced 8 oz. Chorizo, sliced 2-3 Dried Red Chilis 14 oz. Canned Whole Peeled Tomatoes In Puree 2 tbsp. Fresh Parsley, chopped Salt And Pepper
Rinse fresh PEI Mussels under running water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
Place the olive oil in a large pot or dutch oven over medium heat. Once hot, add the garlic, fennel and chorizo. Cook until chorizo is browned on both sides.
Roughly break up the tomatoes in the can using a sharp knife or scissors. Place the tomatoes and dried chilis in the pot and reduce heat to medium-low. Season with salt and pepper to taste and simmer for about 5 minutes.
Add the PEI mussels to the pot, toss to combine, place a lid on the pot and let the mussels steam for another 5-7 minutes or until the mussels have opened.