Fideos With Chorizo And Mussels
- 4 cups fat-free, less-sodium chicken broth, divided
- 1/8 teaspoon dried thyme
- 3 tablespoons olive oil
- 8 ounces uncooked angel hair pasta or fideos, broken into 1 1/2-inch pieces
- Cooking spray
- 1 1/2 cups chopped onion
- 1 cup chopped green bell pepper
- 1/2 cup finely diced Spanish chorizo sausage (about 2.75 ounces)
- 1 large garlic clove, thinly sliced
- 2 cups chopped tomato
- 1/2 teaspoon sugar
- 1/2 teaspoon pimenton de la Vera (Spanish smoked paprika)
- 1/8 teaspoon salt
- 1/2 cup dry white wine
- 2 pounds medium mussels, scrubbed and debearded
- 1/4 cup heavy cream
- 2 tablespoons chopped fresh parsley
- Bring broth and thyme to a simmer in a small saucepan; cover and keep warm.
- Heat oil in a large skillet over medium-high heat. Add noodles to pan; cook 3 minutes or until golden and fragrant, stirring constantly. Transfer to a bowl.
- Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, chorizo, and garlic to pan; saute 6 minutes or until vegetables are tender, stirring occasionally. Add tomato, sugar, pimenton, and salt; cook 1 minute. Add wine and 1 cup broth to pan; bring to a boil. Add mussels to pan. Cook, covered, 3 minutes or until shells open. Discard any unopened shells. Transfer mussels with a slotted spoon to a bowl; keep warm. Return tomato mixture to a boil; reduce heat, and simmer 3 minutes or until liquid is reduced by about half. Remove from heat; stir in cream.
- Add pasta and 1 1/2 cups broth to skillet; bring to a boil. Cover and cook 3 minutes. Add remaining 1 1/2 cups broth to pasta mixture; cover and cook 3 minutes. Uncover; cook 2 minutes or until liquid is absorbed and pasta is tender. Place about 3/4 cup pasta in each of 6 shallow bowls. Top each serving with about 1/2 cup tomato mixture; divide mussels evenly among servings. Sprinkle with parsley.
- Wine note: Let the Spanish influences in Fideos with Chorizo and Mussels inspire you. Albarino, the unique white wine of northern Spain, pairs perfectly. Martin Codax Albarino 2008 ($15) has crisp citrus and pear notes. Floral aromas and mineral nuances resonate with mussels but stand up to spicy chorizo. -Jeffery Lindenmuth
chicken broth, thyme, olive oil, angel hair pasta, cooking spray, onion, green bell pepper, spanish chorizo sausage, garlic, tomato, sugar, pimentufn, salt, white wine, mussels, heavy cream, parsley
Taken from www.myrecipes.com/recipe/fideos-with-chorizo-mussels (may not work)