Steamed Mussels with tomato and chorizo broth

Ingredients

• 60g chorizo, casing removed, thinly sliced
• 2 tablespoons olive oil, plus more for drizzling
• 3 garlic cloves, crushed
• 1 teaspoon fennel seeds, crushed
• 275g cherry tomatoes, halved
• ¾ cup dry white wine
• Freshly ground black pepper
• 1.8kg mussels, scrubbed, de-bearded
• 4 slices thick country-style bread, toasted
• 2 tablespoons chopped fresh tarragon or parsley