Tomato Chorizo Mussels with Linguine
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Recipe Intro From domestikateblog
This recipe is sponsored by Maine Seafood but all opinions are my own.
Maine’s pristine coastline stretches 3,478 miles along the cold, clean North Atlantic. It’s home to a range of wild-caught and cultivated seafood. For this recipe I used Maine mussels, which offer exceptional flavor and quality. They are sweet, clean, plump and tender, with an unmatched meat-to-shell ratio.
To learn more about Seafood From Maine and to find a retailer near you, visit SeafoodFromMaine.com.
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ingredients
- 2 pounds Maine mussels, scrubbed and de-bearded
- 1 (16-ounce) package linguine
- 3 tablespoons butter
- 2 cups cherry tomatoes
- 1 cup chorizo, diced
- 1/2 cup yellow onions, minced
- 3 garlic cloves, minced
- 1 cup white wine
- 1/4 cup fresh parsley, chopped
- Kosher salt, as needed
- Black pepper, as needed
Method
Step 1
Bring a pot of well-salted water to a boil and cook linguine according to the package directions. Reserve ½ cup of pasta water before draining. Drain pasta and reserve.
Step 2
Combine butter, cherry tomatoes, chorizo, onions and garlic in a large pan on medium high heat. Cook for 5-7 minutes, until tomatoes burst, and onions turn translucent.
Step 3
Pour white wine into the tomato mixture and cook for another 2-3 minutes, or until wine slightly reduces.
Step 4
Add the Maine mussels to the sauce and cover the pan with a lid, cook for 3-5 minutes, or until the shells open. Discard any unopened shells.
Step 5
Toss cooked linguine with the Maine mussels, sauce, reserved pasta water, chopped parsley and season to taste with salt and pepper. Divide among bowls and serve immediately.