Pasta with a Lot of Mussel

• Coarse salt
• 1 pound spaghetti
• 2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)
• 1/2 pound chorizo, 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 leaves, chopped
• Coarse black pepper
• 1 cup dry white wine
• 1 15-ounce can diced fire-roasted tomatoes, such as Muir Glen brand
• 1 pound mussels (ask at the seafood counter to check that they have been scrubbed)
• 1/2 cup fresh flat-leaf parsley leaves (two handfuls), coarsely chopped
• Crusty bread

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

salt, spaghetti, extravirgin olive oil, chorizo, red onion, garlic, celery, carrot, thyme, black pepper, white wine, tomatoes, mussels, parsley, crusty bread

Taken from www.epicurious.com/recipes/food/views/pasta-with-a-lot-of-mussel-374489 (may not work)