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Chorizo-Mussel Noodle Bowl

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield

4 servings (serving size: about 1 1/2 cups mussel mixture and 3/4 cup pasta)

This recipe incorporates authentic Catalonian flavors, thanks to saffron and the smoked pork used in Spanish chorizo. Serve with a tossed green salad.

Ingredients

  • 6 ounces uncooked linguine
  • Cooking spray
  • 1 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 4 ounces Spanish chorizo sausage or turkey kielbasa, cut into (1/2-inch-thick) slices
  • 3 garlic cloves, minced
  • 1/4 teaspoon saffron threads, crushed
  • 2 cups chopped plum tomatoes
  • 1/2 cup dry white wine
  • 1/4 teaspoon freshly ground black pepper
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 2 pounds mussels, scrubbed and debearded (about 60 mussels)
  • 1/3 cup chopped fresh parsley

Nutrition Information

  • calories 482
  • caloriesfromfat 28 %
  • fat 15.2 g
  • satfat 5 g
  • monofat 6.1 g
  • polyfat 2 g
  • protein 32.4 g
  • carbohydrate 49.1 g
  • fiber 3.9 g
  • cholesterol 65 mg
  • iron 8.7 mg
  • sodium 936 mg
  • calcium 82 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat. Drain.

  2. While pasta cooks, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, sausage, and garlic to pan; sauté 3 minutes. Add the saffron, and sauté 4 minutes or until sausage is browned. Stir in tomatoes; cook 2 minutes. Add wine, black pepper, and broth; bring to a boil. Add mussels; cover and cook 4 minutes or until mussels open. Remove from heat; discard any unopened shells. Stir in parsley. Serve mussel mixture over pasta.