Fettuccine With Mussels, Chorizo, And Lemon Butter

Name: Fettuccine With Mussels, Chorizo, And Lemon Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons unsalted butter, at room temperature; 1 lemon, zested; 1/4 cup fresh flat-leaf parsley, chopped; Kosher salt; Freshly ground black pepper; 2 tablespoons olive oil; 1 large shallot, diced; 2 pounds mussels, beards trimmed and cleaned; 1/2 cup dry white wine; 2 fresh thyme sprigs; 1 pound fettuccine pasta; 6 ounces chorizo sausage, skinned and thinly sliced

Servings: persons

6 tablespoons unsalted butter, at room temperature
1 lemon, zested
1/4 cup fresh flat-leaf parsley, chopped
Kosher salt
Freshly ground black pepper
2 tablespoons olive oil
1 large shallot, diced
2 pounds mussels, beards trimmed and cleaned
1/2 cup dry white wine
2 fresh thyme sprigs
1 pound fettuccine pasta
6 ounces chorizo sausage, skinned and thinly sliced

1
Stir together the butter, lemon zest, and parsley in a small bowl to combine. Season with salt and pepper, to taste. Set aside.
2
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shallots and cook for 1 to 2 minutes, until softened. Add the mussels, white wine, and thyme, cover the pan, and cook for 4 to 5 minutes, until the mussels open. Let the mussels cool slightly, then remove from the shells. Reserve a few shells for garnish and discard the rest.
3
Bring a large pot of salted water to a boil. Add the pasta and cook for 8 to 10 minutes, until al dente.
4
Meanwhile, heat a large skillet over medium heat. Add the chorizo and remaining tablespoon of olive oil and cook for 3 to 4 minutes, until the sausage is warmed through. Transfer the chorizo oil to a small bowl and set aside.
5
Drain the pasta and add to the skillet, along with the mussels and lemon butter, and toss to combine. Transfer the pasta to a serving bowl and drizzle with the chorizo oil.

701

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 tablespoons unsalted butter, at room temperature, 1 lemon, zested, 1/4 cup fresh flat-leaf parsley, chopped, Kosher salt, and more.

Yes, Fettuccine With Mussels, Chorizo, And Lemon Butter falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!