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

Honey Tips

Honey Flavors and Colors

Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.


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