Created by ForeverMama on February 24, 2019
Step 1: In a large soup pot over medium-high heat, add the oil. Add the red pepper flakes and chorizo.
Step 2: Cook for 1 to 2 minutes to release the flavors. Stir in the onions and fennel and cook until they caramelize, about additional 2 to 3 minutes. Add the garlic and saffron and allow the saffron to bloom. Stir in the wine and stock and mix well.
Step 3: Add the mussels and stir. Cover the pot and steam until the mussels open, about to 5 minutes.
Step 4: Remove the lid, then add the tomatoes, herbs, lemon juice and salt and pepper, and stir well.
Step 5: Ladle the mussels and broth into large serving bowl and serve with crusty bread.