Chorizo-Mussel Noodle Bowl

Chorizo-Mussel Noodle Bowl
Photo by Becky Luigart-Stayner


  • 6 ounces uncooked linguine
  • 2 pounds mussels, scrubbed and debearded (about 60 mussels)
  • ¼ teaspoon freshly ground black pepper
  • 2 cups chopped plum tomatoes
  • 1/3 cup chopped fresh parsley
  • ¼ teaspoon saffron threads, crushed
  • 3 garlic cloves, minced
  • + 6 more ingredients
    • Cooking spray
    • ½ cup dry white wine
    • ½ cup chopped green bell pepper
    • 4 ounces Spanish chorizo sausage or turkey kielbasa, cut into (1/2-inch-thick) slices
    • 1 (14-ounce) can fat-free, less-sodium chicken broth
    • 1 cup chopped onion

Cook pasta according to package directions, omitting salt and fat. Drain. While pasta cooks, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, sausage, and garlic to pan; sauté 3 minutes. Add the saffron, and sauté 4 minutes or until sausage...

View full recipe at My Recipes


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