FFwD: Mussels (and Shrimp) and Chorizo with Pasta

Mussels & Chorizo

This week’s French Fridays with Dorie involved mussels, which I am not always a huge fan of (although the mussels at Place Pigalle in Seattle are unbelievably delicious), but generally, aside from those, I can take or leave mussels. That being the case, I used about 1/2 pound mussels and a 1/2 pound shrimp for this dish. I also used real Spanish chorizo, which, much like bacon, makes everything awesome.

We had this with the pasta (multi-grain linguine) and it was a pretty good meal!

That’s about it. Here’s a link to everyone’s posts and below are my pictures.

Mussels & Chorizo
Mmmmmmm…chorizo!

Mussels & Chorizo
I crisped up the chorizo briefly, before adding it into the tomatoes.

Mussels & Chorizo
The tomatoes here were form our garden last Summer. I had roasted and froze them. So good!

Mussels & Chorizo
All put together and ready to eat.

***

Oh, and you know when you have way too much time on your hands, and you see a dumb thing on teh internets and you get home and you’re all like, “Hey! I have bread. And a Cat!” Yeah, that.

cat breaded
And just so you know, she seemed to enjoy it and tried to eat the bread.

13 Replies to “FFwD: Mussels (and Shrimp) and Chorizo with Pasta”

  1. I’m glad you enjoyed this meal! I LOVED it…but only made enough for me…and mussels weren’t appealing to the rest of the family :/

  2. I am sure the shrimp was really good for this dish. Everything looks great.
    Spanish chorizo isn’t readily available in my neck of the woods, but I definitely want to try it sometime if I ever see it around…

  3. The bread was certainly required to sop up all that flavorful sauce don’t you think? I love this! I would have used pasta to work up the leftovers but we didn’t have any!

  4. The five pounds of mussels I cooked now seem very gluttonous! Chorizo does have magic powers, I’m convinced, especially when combined with wine.

  5. Good to know that this worked well with shrimp as well as mussels. And your sauce is so nice and thick. Must have been the homegrown tomatoes (jealous!). This is such a winning recipe!

  6. So great you used tomatoes from your own garden – that must have made it even better. I’m enjoying seeing all the seafood variations people are using – this seems like a versatile dish!

  7. Where did you get your Spanish Chorizo? Maybe i am not looking hard enough, but i never see it around.

  8. Hi Chris: In Portland, I’ve found it at Zupans (on Belmont) and they also have it at the Hawthorne Pastaworks too.

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