Tuesday, June 15, 2010

Portugal - Pasta with Mussels and Chorizo

Here is the last recipe for the 2010 World Cup Menu - Week 1. Week 2 will be up soon!

This is one of those recipes where freezing leftover pasta pays off. You can skip a time consuming step for this recipe if you already have pasts cooked and ready to go!

If you have a choice of chorizo, obviously get the portugese chorizo if you can but if you only have a choice between spanish and mexican, get the spanish.

Portugal - Pasta with Mussels and Chorizo
Serves 4 - 6


  • 1 lb pasta, penne, or small spirals
  • 1 tbsp olive oil
  • 2 chorizo sausage links, chopped
  • 2 shallots, finely chopped
  • 2 cloves garlice, minced
  • 1/2 cup white wine
  • 4 lbs mussles, washed and debearded
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped fresh flat leaf parsley
  • 1/2 cup fresh lemon juice
  • Salt and Pepper to taste


  1. Cook the pasta according to the package instructions, reserve 1 cup of the cooking liquid before draining. Set aside
  2. In the same pot you cooked the pasta in, heat the oil over medium high and saute the chorizo and shallots until golden
  3. Add in the garlic and cook for 30 seconds
  4. Add in the wine and simmer about 5 minutes until reduced by half
  5. Pour the sausage mixture into a bowl and keep warm.
  6. Add an inch of water to the bottom of the same pot and add the mussels.
  7. Bring to a boil and cook until the mussels are open, about 4 minutes
  8. Drain the mussels, add in the pasta, sausage mixture and mussels all to the pot.
  9. Add the leftover pasta water as necessary to get a nice moist pasta
  10. Sprinkle with cilantro, parsley and lemon juice
  11. Salt and Pepper as necessary


ps. I threw in some chopped up beet greens with the sausage and shallots. It was a great way to up the veggie content and a great way to use up some 'in season' beet greens. They tasted perfect!

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