Prepare to embark on a culinary journey that will transport your taste buds straight to the sun-drenched coastlines of Italy and Spain! This mouthwatering Spaghetti with Mussels and Chorizo is not just a meal—it's an explosion of flavors that combines the briny freshness of the sea with the smoky, spicy kick of chorizo. In just 35 minutes, you'll create a restaurant-worthy dish that looks and tastes like it took hours to prepare. Whether you're looking to impress dinner guests or treat yourself to an extraordinary weeknight meal, this recipe is your ticket to instant culinary stardom.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 400g spaghetti
- 500g mussels, cleaned
- 150g chorizo, sliced
- 3 cloves garlic, minced
- 1/2 cup white wine
- 1/4 cup fresh parsley, chopped
- Olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Clean the mussels thoroughly under cold running water, scrubbing the shells to remove any debris. Discard any mussels that are open and do not close when tapped.
- In a large pot, bring salted water to a boil for the spaghetti. Once boiling, add the spaghetti and cook according to the package instructions until al dente, usually about 8-10 minutes. Reserve 1/2 cup of the pasta cooking water before draining the spaghetti.
- While the spaghetti is cooking, heat a large skillet over medium heat and add a drizzle of olive oil. Once the oil is hot, add the sliced chorizo and cook for about 5 minutes, stirring occasionally, until it is browned and has released its oils.
- Add the minced garlic to the skillet with the chorizo and sauté for about 1 minute, until fragrant. Be careful not to burn the garlic.
- Pour in the white wine and bring the mixture to a simmer. Let it cook for about 2-3 minutes to allow the alcohol to evaporate and the flavors to meld.
- Add the cleaned mussels to the skillet, covering it with a lid. Cook for about 5-7 minutes, shaking the skillet occasionally, until the mussels have opened. Discard any mussels that remain closed.
- Once the mussels are cooked, add the drained spaghetti to the skillet along with the reserved pasta water. Toss everything together gently to combine, allowing the spaghetti to soak up the flavors from the chorizo and mussels.
- Remove the skillet from heat and stir in the chopped fresh parsley. Season with salt and pepper to taste, adjusting as needed.
- Serve the spaghetti hot, garnished with additional parsley if desired. Enjoy your delicious Spaghetti with Mussels and Chorizo!
Tips
- Mussel Mastery: Always buy fresh mussels and clean them thoroughly. The golden rule is to discard any mussels that don't close when tapped before cooking or remain closed after cooking.
- Pasta Perfection: Cook your spaghetti just until al dente—it will continue cooking slightly when mixed with the sauce, preventing a mushy texture.
- Flavor Layering: Cook the chorizo first to release its oils and develop a deep, rich flavor base for your sauce.
- Wine Selection: Choose a crisp, dry white wine like Pinot Grigio or Sauvignon Blanc that complements the seafood without overpowering it.
- Timing is Key: Add the mussels last and cook just until they open to ensure they remain tender and don't become rubbery.
- Reserved Pasta Water: The starchy water helps create a silky sauce that clings perfectly to your spaghetti, so don't skip this step!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: 39g
Fat: 17g
Saturated Fat: g
Cholesterol: 60mg
