A Taste of Spain, Via Bourdain

Nestled between Anthony Bourdain's biting eGullet commentaries on Rocco's, Jeremiah Tower, and Rick Bayless, I came across a post he left about a simple dish of mussels cooked with chorizo. It's not so much a recipe as a stream of consciousness. Below is an adaptation that will serve two as a main course or four as an appetizer:

Mussels with Chorizo
Adapted from Anthony Bourdain
Serves 2 (main course) to 4 (appetizer)

1-2 chorizo sausages, sliced
2 roma tomatoes, peeled, seeded, and finely diced
3 shallots, finely chopped
1 leek, finely sliced
2 cloves garlic, peeled and finely sliced
2 pounds mussels, cleaned
1 cup dry white wine
1/2 cup parsley, finely sliced
2 tablespoons extra virgin olive oil
Salt and pepper, for seasoning
2 tablespoons butter

1. Heat a pan large enough to hold the mussels and add the olive oil and slices of sausage.
2. When the sausage is cooked and has rendered its fat, remove the sausage from the pan and set aside. Add the leeks, shallots, and garlic to the pan, season with salt and pepper, and cook until they have wilted and softened.
3. Return the sausage to the pan and add the tomato, mussels, and white wine. Cover and cook on high heat until the mussels open.
4. If there is a lot of liquid in the pan when the mussels are done, remove the mussels and cook the broth uncovered until it has reduced, concentrating the flavor of the sausage, wine, and mussels.
5. Swirl in the butter off of the heat, combine the broth with the mussels, toss with parsley, and serve with crunchy toasted bread.