Fideos with Chorizo and Mussels

  • khowefer Posted: 09/27/09
    Worthy of a Special Occasion

    Sensational. We get very good chorizo from my Spanish inlaws, and have a good stock of spanish smoked paprikas from Serves 4 hungry adults. I like my mussels in a broth and would have been happy with less or no cream. The noodles absorbed a lot more broth after they sat for about 10 minutes. I wonder if it would make sense to put the mussels in at the end? My 2.5 qt. le creuset was over-stuffed with this dish.

  • texeverlasting Posted: 10/14/09
    Worthy of a Special Occasion

    This was SO good! I've never made mussels before, so I was kind of nervous about making turned out VERY well though! Definitely not a quick meal, but definitely worth the effort! I used hot Italian sausage instead of chorizo, and just regular paprika. I will DEFINITELY make this one again!

  • Emscot20 Posted: 01/08/10
    Worthy of a Special Occasion

    Delicious!!!! It is an absolutely spectacular dish that is perfect for impressing company. It was easy to make and so satisfying.

  • bjcollins Posted: 07/31/11
    Worthy of a Special Occasion

    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!


More From Cooking Light