Rinse mussels under cold water. Gently tap any open ones against the counter. If they do not close, discard them.
Heat a large skillet over medium-high heat. Add the mussels, chorizo, garlic and butter. When mussels start to open (about 3 minutes), add the clam juice and tomatoes. Cook 2 more minutes. Add salt and pepper to taste.
Divide mussels and sauce between 2 large soup bowls, discarding any that do not open. Add lemon wedges to each plate. Serve with baguette.
2 pounds mussels
½ cup chorizo sausage cut into small cubes (2 ounces)
3 medium garlic cloves, crushed
½ tablespoon butter
1 cup bottled clam juice
6 red grape tomatoes
6 yellow grape tomatoes
Salt and freshly ground pepper
1 lemon cut into wedges
½ whole wheat baguette