Place the olive oil in a large pot or dutch oven over medium heat. Once hot, add the garlic, fennel and chorizo. Cook until chorizo is browned on both sides.
Roughly break up the tomatoes in the can using a sharp knife or scissors. Place the tomatoes and dried chilis in the pot and reduce heat to medium-low. Season with salt and pepper to taste and simmer for about 5 minutes.
Add the PEI mussels to the pot, toss to combine, place a lid on the pot and let the mussels steam for another 5-7 minutes or until the mussels have opened. Feel free to steam for a few additional minutes if you notice unopened shells.
Garnish with parsley and serve with crusty bread. Make sure to discard any mussels that have not opened.