I have really been enjoying the Mussels from Prince Edward Island lately. I have been trying to make them in many different ways, trying decide what I like the best. This Mussels and Chorizo with Fettuccine is just the right spice. The chorizo, mixed with the fresh tomatoes and fettuccine, leaves the best flavor in your mouth. The most important part of this recipe is to get the best chorizo you can find. I really like Whole Food’s chorizo. Instead of cutting the chorizo into chunks before I cook it, I took it out of the casing and crumbled it while it cooked. I admit it, this is so good!
Prep Time: 20 minutes
Cook Time: 18-22 minutes
2 tablespoons extra- virgin olive oil
1 large shallot, minced
2 garlic cloves, split, germ removed, thinly sliced
4 fresh thyme sprigs (extra for garnish)
1 teaspoon Sea Salt
Freshly ground pepper
4 cups red cherry and heirloom tomatoes, cut in half
1 pound chorizo, remove casing and crumble
2-4 pounds mussels, scrubbed, debearded if necessary
1 cup of dry white wine
1 pound fettuccine, cooked to package directions (I used egg fettuccine)
Crusty Bread, for serving
- In a large dutch oven over medium heat, cook the crumbled chorizo for about 5-7 minutes. Remove from pan with a slotted spoon into a bowl, set aside.
- Warm the olive oil over medium heat. Add the shallot, garlic, thyme, sea salt, freshly ground pepper and cook, stirring, until the vegetables are soft, about 5 minutes.
- Mix in the tomatoes and the chorizo and cook and stir for another 5 minutes, or until they are warmed through.
- Cook the fettuccine according to package directions.
- Turn the prepared mussels into the pot, pour in the wine, increase the heat to high, and give the pot a good stir. Cover and cook for about 3-5 minutes. Turn off the heat, keep the lid on the pot, and let the mussels rest for another minute (or more, if need be) so they finish opening.
- Once they are open, the mussels should be served immediately with hot fettuccine and crusty bread.