Mussels with Spanish Chorizo and Blue Cheese

Name: Mussels with Spanish Chorizo and Blue Cheese
Ingredients: 3 Tbs. unsalted butter; 1 large shallot, finely minced; 4 garlic cloves, finely minced; 2 fresh rosemary sprigs; 2 fresh thyme sprigs; 1/2 cup (4 oz./125 g) diced cured Spanish chorizo (small dice); 2 lb. (1 kg) PEI mussels, scrubbed and debearded; 2 cups (16 fl. oz./500 ml) Sauvignon Blanc; 3 small plum tomatoes, cut into small dice; 1 1/2 cups (12 fl. oz./375 ml) heavy cream; Kosher salt; Blue cheese, such as Roquefort, crumbled, for serving; Toast points or baguette for serving