Chorizo Linguini With Mussels and Shrimp

Name: Chorizo Linguini With Mussels and Shrimp
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6-8 Full Servings, 6-8 serving(s)
Ingredients: 1 lb linguine (or spaghetti); 3 chorizo sausage links, approximately 1 lb (Mexican with the casing removed and sauteed, Mexican is soft with casing whereas Spanish is the hard); 3 lbs mussels, cleaned and rinsed (the mussels I get from either my grocery store or seafood store are already cleaned, I just rinse co); 2 lbs shrimp, peeled, tails removed and deveined; 1 cup fennel, cut in half and then thin sliced; 2 tablespoons garlic, minced; 4 shallots, minced; 2 (15 ounce) cans Italian-style diced tomatoes (I like the one with basil & oregano if possible or any Italian seasoning); 1 1/3 cups white wine; 1 1/3 cups chicken broth; 1/4 cup flat leaf parsley, finely chopped; 1/2 cup cilantro, finely chopped; 3 tablespoons lemon juice, fresh; 1 tablespoon lemon zest; 1 tablespoon salt; 1 teaspoon pepper; 1 teaspoon olive oil

Submitted by SarasotaCook

"Fresh seafood, crusty bread, pasta, a rich broth, how much better can you get! Saucy, spicy, fresh and pasta. All of my favorites all in one. Make sure to serve this in a large bowl so you get plenty of sauce and good fresh crusty grilled bread to soak up all that great broth. Serve with a fresh salad and you have a perfect dinner."

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Ready In:: 50mins
Ingredients:: 17
Yields:: 6-8 Full Servings
Serves:: 6-8

ingredients

1 lb linguine (or spaghetti)
3 chorizo sausage links, approximately 1 lb (Mexican with the casing removed and sauteed, Mexican is soft with casing whereas Spanish is the hard)
3 lbs mussels, cleaned and rinsed (the mussels I get from either my grocery store or seafood store are already cleaned, I just rinse co)
2 lbs shrimp, peeled, tails removed and deveined
Sauce
1 cup fennel, cut in half and then thin sliced
2 tablespoons garlic, minced
4 shallots, minced
2 (15 ounce) cans Italian-style diced tomatoes (I like the one with basil & oregano if possible or any Italian seasoning)
1 ¹⁄₃ cups white wine
1 ¹⁄₃ cups chicken broth
¹⁄₄ cup flat leaf parsley, finely chopped
¹⁄₂ cup cilantro, finely chopped
3 tablespoons lemon juice, fresh
1 tablespoon lemon zest
1 tablespoon salt
1 teaspoon pepper
1 teaspoon olive oil

directions

Chorizo -- In a very large saute pot heat to medium / medium high and add the olive oil and chorizo. Sauté until the chorizo is done and make sure to break it up as it cooks. It should take about 5-7 minutes. Remove to a plate lined with a paper towel to drain.
Vegetables -- After you remove the chorizo, reserve just 1 teaspoon of the drippings to cook your vegetables inches The rest, please discard. Add the shallots, garlic and fennel and cook 3-4 minutes, just until slightly tender and has absorbed the flavors from the chorizo.
Sauce -- Then to the same pot, add the wine to deglaze and cook just a minute. Then add in the chicken broth, tomatoes, the chorizo, salt and pepper and simmer 3-4 minutes.
Seafood -- To the rich tomato broth, add the mussels (don't forget, if the mussels are not closed, tap on the counter, if they don't close -- toss them out, they are bad), and cook until half way about 4 minutes. Then add the shrimp on top but make sure they are submerged in the broth, and cook another 3-4 minutes until they turn pink and begin to curl. Don't overcook.
Pasta -- As the seafood broth cooks, cook the pasta according to package directions.
Finish -- Once the pasta is done, drain and toss with the seafood broth, cilantro (save some for a garnish), parsley, lemon zest, lemon juice, salt and pepper (to taste).
NOTE: Go easy on the salt, mussels have a salty sea taste as does the chicken broth and tomato sauce, so taste as you go. You can always add more at the end of cooking.
Serve -- In a large bowl so you get plenty of the sauce - Good crusty grilled bread, topped with a little store bought pesto or with my anchovy butter to dip with the mussels and shrimp. Absolutely Heavenly!
Garnish with some fresh lemon wedges or lemon slices if you like.

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Reviews

This sounds really incredible. I am lucky enough to be able to harvest mussels on a regular basis. I will definitely make this as an alternative to steaming them when I want a meal that is more substantial. Thank you!

Jill-Billy

RECIPE SUBMITTED BY

SarasotaCook

Sarasota, Florida

Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.

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