Pasta With Mussels And Chorizo Best Recipes

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PASTA WITH MUSSELS AND CHORIZO

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Pasta with Mussels and Chorizo image

Categories     Pasta     Sauté     Sausage     Mussel     White Wine     Spring     Cilantro     Gourmet

Yield Makes 6 main-course servings

Number Of Ingredients 10

Ingredients:

  • 1/2 cup extra-virgin olive oil
  • 2 Spanish chorizo links (spicy cured pork sausage; 1/2 lb total), finely chopped
  • 2 shallots, finely chopped
  • 1 tablespoon minced garlic
  • 1/2 cup dry white wine
  • 1 pound dried pasta such as campanelli (bellflower)
  • 4 pounds mussels (preferably cultivated),cleaned and steamed , then shucked
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1/2 cup finely chopped fresh cilantro
  • 2 tablespoons fresh lemon juice, or to taste

Steps:

  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chorizo and shallots, stirring, until chorizo is golden brown on edges, about 4 minutes. Add garlic and sauté, stirring, 1 minute. Add wine and simmer until liquid is reduced by half, about 5 minutes. Keep sauce warm, covered.
  • Cook pasta in a large pot of
  • Return pasta to pot and add sauce, mussels, parsley, cilantro, and 1/2 cup pasta cooking water. Cook over low heat, stirring, until mussels are heated through. Add more cooking water if pasta seems dry.
  • Toss pasta with lemon juice and salt and pepper to taste.

CHORIZO LINGUINI WITH MUSSELS AND SHRIMP

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Chorizo Linguini With Mussels and Shrimp image

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.

Provided by SarasotaCook

Categories     One Dish Meal

Time 50m

Yield 6-8 Full Servings, 6-8 serving(s)

Number Of Ingredients 17

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

Steps:

  • 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.

Nutrition Facts : Calories 786.7, Fat 12.9, SaturatedFat 3.1, Cholesterol 368.2, Sodium 2735.5, Carbohydrate 80.9, Fiber 5.2, Sugar 7.6, Protein 73.7

Top Asked Questions

  1. How do you cook chorizo and mussels?
    Place a large saucepan over a medium heat and fry the chorizo until golden. Add the butter, shallot, garlic and chilli and fry for 2–3 minutes, until the shallot is tender. Pour in the cider and bring to the boil. Discard any mussels with broken shells and any that refuse to close when tapped.
  2. How to cook chorizo and onion?
    Preparation Put the olive oil in a large pot that can later be covered, and turn the heat to medium. Cook the onion and chorizo, stirring occasionally, until the onion softens, about 5 minutes. Put the mussels in the pot; cover and cook, shaking the pot occasionally, until mussels open, about 10 minutes.
  3. What to do with chorizo and parsley?
    These salty mussels and rich, spicy sauce get a fresh boost from the parsley. Serve with sourdough for a hearty meal. Read more about sharing. Place a large saucepan over a medium heat and fry the chorizo until golden. Add the butter, shallot, garlic and chilli and fry for 2–3 minutes, until the shallot is tender.
  4. How do you cook spaghetti with mussels in it?
    In a large pot of boiling, salted water, cook the spaghetti just until al dente. Drain the pasta well. Add the buttered mussels and the hot spaghetti to the mussel sauce and toss over low heat until the pasta is uniformly coated. Season with salt and pepper. Transfer to warmed shallow bowls and serve at once.

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