Fantastic! This may be a perfect recipe! My only changes were that I used a poblano chile instead of a green bell because I adore them, I had regular smoked paprika in my pantry, and I used linguica instead of the chorizo because you can't get Spanish chorizo in my neighborhood. I agree with previous reviewers in that the pasta should probably be cooked (or almost) before you steam the mussels. It's difficult to keep them warm while you finish the sauce & pasta. No complaints though - it'll be easier the 2nd time around. And there will be a 2nd time and a 3rd time, etc. Thanks, CL, for making my Sunday dinner so impressive!
Fideos with Chorizo and Mussels
Photo: Randy Mayor; Styling: Leigh Ann Ross
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Amount per serving
- Calories: 442
- Fat: 18.2g
- Saturated fat: 5.3g
- Monounsaturated fat: 8.5g
- Polyunsaturated fat: 2.8g
- Protein: 28.6g
- Carbohydrate: 41.6g
- Fiber: 3.6g
- Cholesterol: 147mg
- Iron: 7.9mg
- Sodium: 753mg
- Calcium: 85mg
- 4 cups fat-free, less-sodium chicken broth, divided
- 1/8 teaspoon dried thyme
- 3 tablespoons olive oil
- 8 ounces uncooked angel hair pasta or fideos, broken into 1 1/2-inch pieces
- Cooking spray
- 1 1/2 cups chopped onion
- 1 cup chopped green bell pepper
- 1/2 cup finely diced Spanish chorizo sausage (about 2.75 ounces)
- 1 large garlic clove, thinly sliced
- 2 cups chopped tomato
- 1/2 teaspoon sugar
- 1/2 teaspoon pimentón de la Vera (Spanish smoked paprika)
- 1/8 teaspoon salt
- 1/2 cup dry white wine
- 2 pounds medium mussels, scrubbed and debearded
- 1/4 cup heavy cream
- 2 tablespoons chopped fresh parsley
- 1. Bring broth and thyme to a simmer in a small saucepan; cover and keep warm.
- 2. Heat oil in a large skillet over medium-high heat. Add noodles to pan; cook 3 minutes or until golden and fragrant, stirring constantly. Transfer to a bowl.
- 3. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, chorizo, and garlic to pan; sauté 6 minutes or until vegetables are tender, stirring occasionally. Add tomato, sugar, pimentón, and salt; cook 1 minute. Add wine and 1 cup broth to pan; bring to a boil. Add mussels to pan. Cook, covered, 3 minutes or until shells open. Discard any unopened shells. Transfer mussels with a slotted spoon to a bowl; keep warm. Return tomato mixture to a boil; reduce heat, and simmer 3 minutes or until liquid is reduced by about half. Remove from heat; stir in cream.
- 4. Add pasta and 1 1/2 cups broth to skillet; bring to a boil. Cover and cook 3 minutes. Add remaining 1 1/2 cups broth to pasta mixture; cover and cook 3 minutes. Uncover; cook 2 minutes or until liquid is absorbed and pasta is tender. Place about 3/4 cup pasta in each of 6 shallow bowls. Top each serving with about 1/2 cup tomato mixture; divide mussels evenly among servings. Sprinkle with parsley.
- Wine note: Let the Spanish influences in Fideos with Chorizo and Mussels inspire you. Albariño, the unique white wine of northern Spain, pairs perfectly. Martin Codax Albariño 2008 ($15) has crisp citrus and pear notes. Floral aromas and mineral nuances resonate with mussels but stand up to spicy chorizo. —Jeffery Lindenmuth
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