Fettuccine With Mussels, Chorizo, And Lemon Butter

• 6 tablespoons unsalted butter, at room temperature
• 1 lemon, zested
• 1/4 cup fresh flat-leaf parsley, chopped
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons olive oil
• 1 large shallot, diced
• 2 pounds mussels, beards trimmed and cleaned
• 1/2 cup dry white wine
• 2 fresh thyme sprigs
• 1 pound fettuccine pasta
• 6 ounces chorizo sausage, skinned and thinly sliced

1. Stir together the butter, lemon zest, and parsley in a small bowl to combine. Season with salt and pepper, to taste. Set aside.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shallots and cook for 1 to 2 minutes, until softened. Add the mussels, white wine, and thyme, cover the pan, and cook for 4 to 5 minutes, until the mussels open. Let the mussels cool slightly, then remove from the shells. Reserve a few shells for garnish and discard the rest.
3. Bring a large pot of salted water to a boil. Add the pasta and cook for 8 to 10 minutes, until al dente.
4. Meanwhile, heat a large skillet over medium heat. Add the chorizo and remaining tablespoon of olive oil and cook for 3 to 4 minutes, until the sausage is warmed through. Transfer the chorizo oil to a small bowl and set aside.
5. Drain the pasta and add to the skillet, along with the mussels and lemon butter, and toss to combine. Transfer the pasta to a serving bowl and drizzle with the chorizo oil.

unsalted butter, lemon, parsley, kosher salt, freshly ground black pepper, olive oil, shallot, mussels, white wine, thyme, pasta, chorizo sausage

Taken from food52.com/recipes/33634-fettuccine-with-mussels-chorizo-and-lemon-butter (may not work)