Pasta With a Lot of Mussel
photo by French Tart
- Ready In:
- 44mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- coarse salt
- 1 lb spaghetti
- 2 tablespoons extra virgin olive oil
- 1⁄2 lb chorizo sausage, cut in half lengthwise, then sliced into half-moons
- 1 small red onion, chopped
- 3 garlic cloves, chopped
- 1 celery rib, finely chopped
- 1 small carrot, peeled and finely chopped
- 1 tablespoon fresh thyme leave, chopped
- coarse black pepper
- 1 cup dry white wine
- 1 (15 ounce) can diced fire-roasted tomatoes (Muir Glen brand)
- 1 lb mussels, scrubbed
- 1⁄2 cup fresh flat leaf parsley, coarsely chopped
- crusty bread
directions
- Bring a large pot of water to a boil; add salt, then add the pasta; cook al dente per package directions.
- While the pasta is cooking, heat a large deep skillet with a tight-fitting lid over medium heat with the olive oil.
- Add in the chorizo; cook for 2 minutes; add in the onions, garlic, celery, carrots, and thyme; season with salt and pepper.
- Cook for 5 minutes; then add in the wine and tomatoes; bring to a bubble/simmer.
- Add in the mussels and cover with the tight-fitting lid or some aluminum foil; cook 4-6 minutes or until the mussels open.
- Discard any unopened shells; using a slotted spoon and transfer the mussels to a bowl and cover with foil to keep warm.
- Add the drained cooked pasta and parsley to the skillet with the chorizo and tomatoes; toss to coat in the sauce; cook for 1 minute.
- Divide the pasta among 4 serving plates; top each bowl of pasta with a portion of the mussels.
- Serve immediately with the crusty bread.
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Reviews
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Made this on Saturday for dinner...absolutely divine. So quick and easy to make and not expensive and the flavors were amazing. Company would think you slaved over a hot stove for a while because it was so great looking. Made it as is written except I used linguini. My mussels came in a 2 lb bag, so I made the meal for the 2 of us and with the leftover mussels I cooked them and then just added to the portion that was left over for my sweethearts dinner for the next day for work. So basically I got 3 portions out of the recipe, maybe my portions are bigger and that's why I didn't get 4 servings but it was so good. I will definitely make this again, thanks so much for sharing ratherbeswimmin, your recipes are always so good.
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TOTALLY divine if you love moules as we do, you must try this! This was a superb pasta dish. I had made moules frites the day before, so I put some moules aside for this recipe.......then all I had to do was make the sauce, boil the pasta - I used fettucini - and heat up the moules in the pasta water - et voila! Made for the Seafood Photo Event in the Photos Forum August 2008 - and ON my list to make again already! Merci - FT:-)