Ingredients
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
2 tablespoons GOLDEN BLOSSOM HONEY
1 cup dry white wine
1 pound linguine
Honey Tips
How Honey is Made
To make honey, bees drop the collected nectar into the honeycomb and then evaporate it by fanning their wings.
Directions
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
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
