Mussels, Chorizo and Tomatoes over Linguine

Fresh mussels, tomatoes and basil are a showy presentation when arranged on top of linguine. The mussels open and release their juices into the pan, resulting in a delicious broth to be enjoyed with a slice of crusty bread.


2 tablespoons olive oil
1 pound chorizo sausage, cut into 1/2-inch pieces (casings removed)
1 cup onion. thinly sliced
pinch of cayenne pepper
2 pounds mussels, scrubbed and beards removed
6-8 plum tomatoes, chopped
3 large garlic cloves, minced
1/2 cup fresh basil, thinly sliced
1 cup dry white wine
1 pound linguine


Preheat oven to 450°.

Heat oil in a large ovenproof skillet. Add chorizo and onion. Sauté until sausage is brown and onions soften. Stir in cayenne.

Arrange mussels on top. Sprinkle with tomatoes, garlic and 1/4 cup of fresh basil. Drizzle with honey. Add white wine. Bake uncovered 5 minutes. Stir. Return to oven and bake about 15 minutes, or until mussels just open wide. (Discard mussels that do not open.)

Meanwhile cook pasta according to directions. Drain and transfer to a large pasta dish. Top with mussels, chorizo and spoon on sauce. Garnish with remaining 1/4 cup basil.

Serves: 4

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