Pasta With a Lot of Mussel |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Rachael Ray. Ingredients:
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 white 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 |
Directions:
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.
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