Chorizo-Mussel Noodle Bowl

Chorizo-Mussel Noodle Bowl Recipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
This recipe incorporates authentic Catalonian flavors, thanks to saffron and the smoked pork used in Spanish chorizo. Serve with a tossed green salad.


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

Recipe from

Cooking Light

Nutritional 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


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


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

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.

David Bonom,

Cooking Light

March 2005
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