Pasta with Mussels and Chorizo
Pasta with Mussels and Chorizo
Ingredients
- 1/2 cup (125 ml) chicken broth
- 1/2 cup (125 ml) Alsace white wine
- 4 lbs (2 kg) mussels, cleaned
- 3/4 lb (375 g) linguine
- 1/2 cup (125 ml) shallots, chopped
- 3 1/2 oz (100 g) chorizo, diced
- 3 tablespoons (45 ml) butter
- 1/4 cup (60 ml) 35% cooking cream
- 1/4 cup (60 ml) parsley, chopped
- 1/4 cup (60 ml) zucchini, cut into small dice
- Salt and pepper
Instructions
- In a saucepan, bring the broth and wine to a boil.
- Add the mussels, cover, and cook for about 5 minutes, stirring once, until the mussels have opened. Discard any mussel that remain closed.
- Drain the mussels and shell half of them. Place in a bowl.
- Strain the mussel cooking liquid to remove the sand. You should get 375 ml (1 1/2 cups) of broth.
- In a large pot, cook the pasta in salted boiling water until al dente.
- Meanwhile, in a saucepan, soften the shallots and chorizo in the butter.
- Add the reserved broth and the cream. Reduce by half. Season with salt and pepper.
- Add the parsley, zucchini, mussels, with and without their shell, and the drained pasta. Toss to combine.
- Let stand for 2 minutes off the heat. Adjust the seasoning and serve.
Pasta with Mussels and Chorizo