Photo: Randy Mayor; Styling: Leigh Ann Ross
6 servings

Available at, pimentón de la Vera is traditional Spanish smoked paprika with a more delicate, nuanced flavor than American smoked paprika, which works if you have it . Be sure to use dried Spanish chorizo instead of the fresh Mexican-style sausage.

How to Make It

Step 1

Bring broth and thyme to a simmer in a small saucepan; cover and keep warm.

Step 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.

Step 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.

Step 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.

Step 5

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

Ratings & Reviews

bjcollins's Review

July 31, 2011
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!

Emscot20's Review

January 08, 2010
Delicious!!!! It is an absolutely spectacular dish that is perfect for impressing company. It was easy to make and so satisfying.

texeverlasting's Review

October 14, 2009
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!

khowefer's Review

September 27, 2009
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.