Mussels & Chorizo Pasta

  • 4 persons
  • cooking time: 30 minutes
  • difficulty


  • 1 chorizo sausage
  • 1 shallot
  • 2 garlic cloves
  • 1 teaspoon fennel seeds
  • 2/3 cup white wine
  • 5 tablespoons of tomato puree
  • 8 cherry tomatoes
  • 2 1/2 - 3 1/2 -ounce tagliatelle per person
  • 70 1/2 -ounce of fresh mussels
  • handful of parsley, chopped coarsely
  • half a hand of basil, chopped coarsely

How to prepare

Mussels & chorizo pasta

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.