Pasta With A Lot Of Mussel

• coarse salt
• 1 lb spaghetti
• 2 tablespoons extra virgin olive oil
• 1/2 lb chorizo sausage, cut in half lengthwise, then sliced into half-moons
• 1 small red onion, chopped
• 3 garlic cloves, chopped
• 1 celery rib, finely chopped
• 1 small carrot, peeled and finely chopped
• 1 tablespoon fresh thyme leave, chopped
• coarse black pepper
• 1 cup dry white wine
• 1 (15 ounce) can diced fire-roasted tomatoes (Muir Glen brand)
• 1 lb mussels, scrubbed
• 1/2 cup fresh flat leaf parsley, coarsely chopped
• crusty bread

1. Bring a large pot of water to a boil; add salt, then add the pasta; cook al dente per package directions.
2. While the pasta is cooking, heat a large deep skillet with a tight-fitting lid over medium heat with the olive oil.
3. Add in the chorizo; cook for 2 minutes; add in the onions, garlic, celery, carrots, and thyme; season with salt and pepper.
4. Cook for 5 minutes; then add in the wine and tomatoes; bring to a bubble/simmer.
5. Add in the mussels and cover with the tight-fitting lid or some aluminum foil; cook 4-6 minutes or until the mussels open.
6. Discard any unopened shells; using a slotted spoon and transfer the mussels to a bowl and cover with foil to keep warm.
7. Add the drained cooked pasta and parsley to the skillet with the chorizo and tomatoes; toss to coat in the sauce; cook for 1 minute.
8. Divide the pasta among 4 serving plates; top each bowl of pasta with a portion of the mussels.
9. Serve immediately with the crusty bread.

salt, extra virgin olive oil, chorizo sausage, red onion, garlic, celery, carrot, thyme, black pepper, white wine, tomatoes, mussels, flat leaf parsley, crusty bread

Taken from www.food.com/recipe/pasta-with-a-lot-of-mussel-175602 (may not work)