Spaghetti with mussels and chorizo is one of those dishes that feels both rustic and refined. Inspired by a recipe I discovered on the Yumavore app, this Spanish-inspired pasta showcases briny mussels cooked in a spicy, smoky chorizo broth that clings to the pasta. It’s simple to prepare once the mussels are cleaned, and the result is a fragrant, savory meal perfect for sharing.
I love mussels but rarely cook them at home because the prep can be a little time-consuming. The main task is scrubbing the shells and removing the beard—the fibrous thread that sometimes sticks out of the shell. Once the mussels are clean, the rest of the recipe comes together quickly: chorizo renders its oil and flavor, aromatics build the base, and wine and stock create a rich broth for the shellfish to steam in.
Choose a high-quality fresh chorizo if possible. Fresh chorizo offers bold flavor and a pleasant heat that melds beautifully with the mussels. The smoked paprika and a touch of cayenne add depth without overpowering the seafood. A splash of white wine brightens the broth while chicken stock gives it body; a little cream at the end softens and rounds the sauce for coating the pasta.
This dish works especially well with long pasta like spaghetti or linguine because the strands soak up the flavorful broth. Serve it with crusty bread to mop up every last drop. A green salad and a glass of the same dry white wine you used for cooking make lovely accompaniments.
Enjoy, Kelly
Spaghetti with Mussels and Chorizo
Serves 4–6
Ingredients
- 3 pounds mussels, rinsed, scrubbed and debearded
- 2 tablespoons olive oil
- 1 pound fresh, uncooked chorizo, bulk or removed from casings
- 1 onion, diced
- 2 tablespoons tomato paste
- ½ teaspoon cayenne pepper
- ½ teaspoon smoked paprika
- 4 garlic cloves, finely chopped
- 1 cup dry white wine
- 2½ cups chicken stock, preferably homemade
- ¼ cup heavy cream (optional but recommended; milk can be substituted)
- Some chopped fresh parsley, for garnish
- 1 pound spaghetti or linguine
- 1 French baguette or other crusty bread
Instructions
- Clean and debeard the mussels. Keep them chilled while you prepare the other ingredients. Discard any mussels that are cracked or remain open when tapped.
- Bring a large pot of salted water to a boil for the pasta.
- Heat the olive oil in a large Dutch oven over medium heat. Add the chorizo and break it up with a wooden spoon. Cook until it is no longer pink and begins to render its fat.
- Add the diced onion and cook until softened, about 3 minutes. Stir in the tomato paste, cayenne, and smoked paprika, cooking briefly to bloom the spices. Add the garlic and cook until fragrant, about 30 seconds.
- Pour in the white wine and chicken stock, then bring the mixture to a boil. Reduce the heat to a simmer, add the mussels, cover, and cook until the mussels open, about 4–5 minutes. Stir in the heavy cream if using. Discard any mussels that do not open.
- Meanwhile, cook the spaghetti until al dente. Drain and return to the pot. Ladle several spoonfuls of the chorizo broth over the pasta and toss well to coat.
- Divide the pasta among serving bowls. Top with mussels and chorizo, spoon over additional broth, and sprinkle with chopped parsley. Serve immediately with crusty bread.
Tips and Variations
- To clean mussels: discard any that are open and don’t close when tapped. Use a brush or towel to remove barnacles and pull out the beard with a firm tug.
- If fresh chorizo is unavailable, a good-quality cured chorizo can be used; adjust cooking time and consider removing excess oil if the cured version is very oily.
- Swap linguine or bucatini for spaghetti if you prefer a slightly different texture.
- For a lighter version, omit the cream or use a splash of milk. For more heat, add extra cayenne or a pinch of red pepper flakes.
- Leftovers keep for a day in the refrigerator; reheat gently on the stovetop to avoid overcooking the mussels.
*Adapted from Yumavore