Description
Fettuccine pasta tossed with white wine-steamed mussels, spicy chorizo, and lemon parsley butter, drizzled with chorizo oil.
Ingredients
- 6 Tablespoons Unsalted Butter, At Room Temperature
- 1 whole Lemon, Zested
- ¼ cups Fresh, Flat-leaf Parsley, Chopped
- ¼ teaspoons Kosher Salt
- ⅛ teaspoons Freshly Ground Black Pepper
- 2 Tablespoons Olive Oil, Divided
- 1 whole Shallot, Diced
- 2 pounds Mussels, Beards Trimmed And Cleaned
- ½ cups Dry White Wine
- 2 sprigs Fresh Thyme
- 1 pound Fettuccine Pasta
- 6 ounces, weight Chorizo Sausage, Skinned And Thinly Sliced
Preparation
Stir together butter, lemon zest, and parsley in a small bowl to combine. Season with salt and pepper, to taste. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add shallots and cook for 1 to 2 minutes, until softened. Add mussels, white wine, and thyme. Cover pan and cook for 4 to 5 minutes, until mussels open. Let mussels cool slightly, then remove from shells. Reserve a few shells for garnish and discard the rest.
Bring a large pot of salted water to a boil. Add pasta and cook 8 to 10 minutes, until al dente.
Meanwhile, heat a large skillet over medium heat. Add chorizo and remaining tablespoon of olive oil and cook for 3 to 4 minutes, until the sausage is warmed through. Transfer chorizo oil to a small bowl and set aside.
Drain pasta and add to skillet, along with mussels and lemon butter, and toss to combine. Transfer the pasta to a serving bowl and drizzle with chorizo oil.
