Linguine And Mussels With Chorizo

• 1 pound mussels
• 8 ounces linguine
• 1/2 yellow onion
• 2 links of chorizo
• 3/4 cup chicken broth
• 1/4 cup amber ale
• 1 tablespoon parsley, finely chopped
• crusty bread, for dipping

1. Chop the onion and chorizo. Place a skillet over medium heat. Add about a tablespoon of olive oil, the onion, and the chorizo. Season with salt and pepper, and saute until onions are translucent, about five minutes.
2. At the same time, bring a pot of salted water to a boil. Add linguine and cooke until al dente, 6-8 minutes. Drain, and set aside.
3. While onion and chorizo are cooking, rinse mussels in a strainer under cold water. If any of them are open, whack them on the counter. If the mouth closes, you can still use it. If it remains open, throw that mussel away.
4. Add mussels to skillet, and pour in the broth and beer. Cover and reduce heat to low. Simmer for five minutes. When you take the lid off, all of the mussels should be open. If a lot of them are still closed, cover for another minute or so until they open. If any are still closed at this point, throw those mussels away.
5. Place equal amounts of linguine in bowls. Add generous scoops of mussels, chorizo, and broth to the bowls. Garnish with parsley. Serve with slices of bread.

mussels, linguine, yellow onion, chorizo, chicken broth, amber, parsley, crusty bread

Taken from food52.com/recipes/40248-linguine-and-mussels-with-chorizo (may not work)