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 Is Magic

In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.


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