Delicious pasta with mussels and chorizo from Bart van Olphen
Fish tales

Mussels & Chorizo Pasta

Mussels & Chorizo Pasta

Recipe (dinner)


I love a good surf & turf dish and as the mussels season is starting here in The Netherlands, I wanted to make an amazing pasta with mussels and chorizo sausage. Great Dutch “Zeker Zeeuws” mussels from the Oosterschelde and aromatic chorizo from the land combined on a plate! Enjoy.

  • 1

    Bring salted water to boil in a pan for the pasta.

  • 2

    Chop 1 chorizo in rough pieces.

  • 3

    Pan-fry the chorizo without oil on medium heat for about 4-5 minutes.

  • 4

    Chop one shallot and two garlic cloves fine. Add to the pan with the chorizo and pan-fry for another 2 minutes.

  • 5

    Add a teaspoon of fennel seeds to the pan and fry 30 seconds.

  • 6

    Now, add 150 ml of white wine and four tablespoons of tomato puree.

  • 7

    Half the cherry tomatoes and add them to the chorizo mixture and let it simmer slowly for another 4-5 minutes. Add a bit of black pepper to season up.

  • 8

    Boil the tagliatelle in the pan with water and salt according to the method of preparation on the package.

  • 9

    Add 2 kilo of fresh mussels to the chorizo sauce and bring the fire back to medium heat. Cover the pan with a lid.

  • 10

    Chop parsley and basil in the meantime and afterwards take a look at the mussels. Give the mussels a stir.

  • 11

    Add the parsley and basil once all mussels have opened.

  • 12

    Drain the pasta, add the pasta to the sauce with the mussels and chorizo and give it a good stir.

  • 13

    Time to plate up. Add some of the mussels and sauce from the bottom of the pan. To finish: add some extra basil. Enjoy your delicious Mussels & Chorizo Pasta.


  • - 1 chorizo sausage

  • - 1 shallot

  • - 2 garlic cloves

  • - 1 teaspoon fennel seeds

  • - 150 ml white wine

  • - 5 tablespoons of tomato puree

  • - 8 cherry tomatoes

  • - 75-100 grams tagliatelle per person

  • - 2 Kilo of fresh mussels

  • - handful of parsley, chopped coarsely

  • - half a hand of basil, chopped coarsely

  • 30 minutes
  • 4 persons