<p>Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chorizo and cook, stirring, until most of the fat is rendered and it begins to crisp on the edges, about 4 minutes. Transfer the chorizo to a bowl and set aside.<br />
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Add the onions the skillet, stirring until they begin to soften, 4 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds longer, then add the tomatoes with juices. Gently break up the tomatoes with a wooden spoon or potato masher and bring to a simmer. Season to taste with salt and pepper.<br />
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Allow the tomatoes to cook until mostly broken down but before it thickens too much, about 8 minutes. Add the wine and stir to combine, then add the mussels. Cover and cook, occasionally shaking pan gently, until most of the mussels have opened, 2 to 3 minutes. Stir the chorizo back in and discard any mussels that have not opened. Serve with crusty Italian bread.</p>
Serious Eats