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.
Bring salted water to boil in a pan for the pasta.
Chop 1 chorizo in rough pieces.
Pan-fry the chorizo without oil on medium heat for about 4-5 minutes.
Chop one shallot and two garlic cloves fine. Add to the pan with the chorizo and pan-fry for another 2 minutes.
Add a teaspoon of fennel seeds to the pan and fry 30 seconds.
Now, add 150 ml of white wine and four tablespoons of tomato puree.
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.
Boil the tagliatelle in the pan with water and salt according to the method of preparation on the package.
Add 2 kilo of fresh mussels to the chorizo sauce and bring the fire back to medium heat. Cover the pan with a lid.
Chop parsley and basil in the meantime and afterwards take a look at the mussels. Give the mussels a stir.
Add the parsley and basil once all mussels have opened.
Drain the pasta, add the pasta to the sauce with the mussels and chorizo and give it a good stir.
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.
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