Pasta With A Lot Of Mussel

Total Time: 44 mins Preparation Time: 30 mins Cook Time: 14 mins

Ingredients

• Servings: 4
• coarse salt
• 1 lb spaghetti
• 2 tablespoons extra virgin olive oil
• 1/2 lb chorizo sausage, 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 leave, chopped
• coarse black pepper
• 1 cup dry wine
• 1 (15 ounce) can diced fire-roasted tomatoes (muir glen brand)
• 1 lb mussels, scrubbed
• 1/2 cup fresh flat leaf parsley, coarsely chopped
• crusty bread

Recipe

• 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.