Pasta With a Lot of Mussel

"From Rachael Ray."
Pasta With a Lot of Mussel created by French Tart
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  • Bring a large pot of water to a boil; add salt, then add the pasta; cook al dente per package directions.
  • While the pasta is cooking, heat a large deep skillet with a tight-fitting lid over medium heat with the olive oil.
  • Add in the chorizo; cook for 2 minutes; add in the onions, garlic, celery, carrots, and thyme; season with salt and pepper.
  • Cook for 5 minutes; then add in the wine and tomatoes; bring to a bubble/simmer.
  • Add in the mussels and cover with the tight-fitting lid or some aluminum foil; cook 4-6 minutes or until the mussels open.
  • Discard any unopened shells; using a slotted spoon and transfer the mussels to a bowl and cover with foil to keep warm.
  • Add the drained cooked pasta and parsley to the skillet with the chorizo and tomatoes; toss to coat in the sauce; cook for 1 minute.
  • Divide the pasta among 4 serving plates; top each bowl of pasta with a portion of the mussels.
  • Serve immediately with the crusty bread.
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  1. FrenchBunny
    Made this on Saturday for dinner...absolutely divine. So quick and easy to make and not expensive and the flavors were amazing. Company would think you slaved over a hot stove for a while because it was so great looking. Made it as is written except I used linguini. My mussels came in a 2 lb bag, so I made the meal for the 2 of us and with the leftover mussels I cooked them and then just added to the portion that was left over for my sweethearts dinner for the next day for work. So basically I got 3 portions out of the recipe, maybe my portions are bigger and that's why I didn't get 4 servings but it was so good. I will definitely make this again, thanks so much for sharing ratherbeswimmin, your recipes are always so good.
  2. French Tart
    Pasta With a Lot of Mussel Created by French Tart
  3. French Tart
    Pasta With a Lot of Mussel Created by French Tart
  4. French Tart
    Pasta With a Lot of Mussel Created by French Tart
  5. French Tart
    TOTALLY divine if you love moules as we do, you must try this! This was a superb pasta dish. I had made moules frites the day before, so I put some moules aside for this recipe.......then all I had to do was make the sauce, boil the pasta - I used fettucini - and heat up the moules in the pasta water - et voila! Made for the Seafood Photo Event in the Photos Forum August 2008 - and ON my list to make again already! Merci - FT:-)

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