Chorizo and Mussel Stew

Prepare the topping: cook breadcrumbs in melted butter over low heat until golden. Transfer to a small bowl. Add lemon zest, cilantro, and parsley. Set aside.

Warm olive oil in a saucepan over medium heat. Add bell pepper, onions, garlic, and thyme; cook until vegetables have softened. Add chorizo and cook for 3 more minutes.

Add mussels to the pot. Pour in white wine or chicken stock. Simmer for 5 minutes or until liquid reduces by half.

Add crushed tomatoes. cover and cook for 3 minutes. Season to taste with salt and pepper. transfer to a serving plate and top with prepared topping. Serve with lime or lemon wedges, if desired.