Pasta with a Lot of Mussel Recipe

Name: Pasta with a Lot of Mussel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Coarse salt; 1 pound spaghetti; 2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan); 1/2 pound chorizo, 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 leaves, chopped; Coarse black pepper; 1 cup dry white wine; 1 15-ounce can diced fire-roasted tomatoes, such as Muir Glen brand; 1 pound mussels (ask at the seafood counter to check that they have been scrubbed); 1/2 cup fresh flat-leaf parsley leaves (two handfuls), coarsely chopped; Crusty bread

Servings: persons

Coarse salt
1 pound spaghetti
2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)
1/2 pound chorizo, 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 leaves, chopped
Coarse black pepper
1 cup dry white wine
1 15-ounce can diced fire-roasted tomatoes, such as Muir Glen brand
1 pound mussels (ask at the seafood counter to check that they have been scrubbed)
1/2 cup fresh flat-leaf parsley leaves (two handfuls), coarsely chopped
Crusty bread

1
Bring a large pot of water up to a boil to cook the spaghetti.
2
Add salt to the boiling water, add the pasta, and cook al dente.
3
Heat a large, deep skillet with a tight-fitting lid over medium heat with the EVOO.
4
Add the chorizo and cook for 2 minutes, add the onions, garlic, celery, carrots, and thyme, and season with salt and pepper.
5
Cook for 5 minutes, add the wine and fire-roasted tomatoes, and bring up to a bubble.
6
Add the mussels and cover with the tight-fitting lid or some aluminum foil; cook until the mussels open, 4 to 6 minutes.
7
Discard any unopened shells.
8
Using a slotted spoon, transfer the mussels to a bowl and cover with foil to keep warm.
9
Add the drained cooked pasta and the parsley to the skillet with the chorizo and tomatoes, toss to coat in the sauce, and cook for 1 minute.
10
Divide the pasta among 4 serving plates and top each bowl of pasta with a portion of the mussels.
11
Serve immediately with some crusty bread.

213

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: Coarse salt, 1 pound spaghetti, 2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan), 1/2 pound chorizo, cut in half lengthwise, then sliced into half-moons, and more.

Yes, Pasta with a Lot of Mussel 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.

Pasta with a Lot of Mussel

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