1. Adjust oven rack to lowest position and heat oven to 500°F. Heat oil and chorizo in large roasting pan over medium heat; cook, stirring occasionally, until chorizo starts to brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add bay leaves and tomatoes and bring to boil. Cook until liquid is slightly reduced, about 1 minute. Stir in salt. Add mussels, cover pan tightly with aluminum foil, and transfer to oven. Cook until most mussels have opened (a few may remain closed), 15 to 18 minutes.

2. Remove pan from oven. Push mussels to sides of pan. Add butter to center and whisk until melted. Discard bay leaves, sprinkle parsley over mussels, and toss to combine. Serve immediately.

Serves 2 to 4