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Pasta With a Lot of Mussel

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“From Rachael Ray.”
READY IN:
44mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Bring a large pot of water to a boil; add salt, then add the pasta; cook al dente per package directions.
  2. While the pasta is cooking, heat a large deep skillet with a tight-fitting lid over medium heat with the olive oil.
  3. Add in the chorizo; cook for 2 minutes; add in the onions, garlic, celery, carrots, and thyme; season with salt and pepper.
  4. Cook for 5 minutes; then add in the wine and tomatoes; bring to a bubble/simmer.
  5. Add in the mussels and cover with the tight-fitting lid or some aluminum foil; cook 4-6 minutes or until the mussels open.
  6. Discard any unopened shells; using a slotted spoon and transfer the mussels to a bowl and cover with foil to keep warm.
  7. 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.
  8. Divide the pasta among 4 serving plates; top each bowl of pasta with a portion of the mussels.
  9. Serve immediately with the crusty bread.

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