Pasta with Mussels and Chorizo

Instructions

1. 1

   In a saucepan, bring the broth and wine to a boil.

2. 2

   Add the mussels, cover, and cook for about 5 minutes, stirring once, until the mussels have opened. Discard any mussel that remain closed.

3. 3

   Drain the mussels and shell half of them. Place in a bowl.

4. 4

   Strain the mussel cooking liquid to remove the sand. You should get 375 ml (1 1/2 cups) of broth.

5. 5

   In a large pot, cook the pasta in salted boiling water until al dente.

6. 6

   Meanwhile, in a saucepan, soften the shallots and chorizo in the butter.

7. 7

   Add the reserved broth and the cream. Reduce by half. Season with salt and pepper.

8. 8

   Add the parsley, zucchini, mussels, with and without their shell, and the drained pasta. Toss to combine.

9. 9

   Let stand for 2 minutes off the heat. Adjust the seasoning and serve.