Pasta With A Lot Of Mussel

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From rachael ray.

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Steps

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Bring a large pot of water to a boil.

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Add salt , then add the pasta.

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Cook al dente per package directions.

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While the pasta is cooking , heat a large deep skillet with a tight-fitting lid over medium heat with the olive oil.

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Add in the chorizo.

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Cook for 2 minutes.

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Add in the onions , garlic , celery , carrots , and thyme.

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Season with salt and pepper.

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Cook for 5 minutes.

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Then add in the wine and tomatoes.

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Bring to a bubble / simmer.

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Add in the mussels and cover with the tight-fitting lid or some aluminum foil.

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Cook 4-6 minutes or until the mussels open.

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Discard any unopened shells.

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Using a slotted spoon and transfer the mussels to a bowl and cover with foil to keep warm.

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Add the drained cooked pasta and parsley to the skillet with the chorizo and tomatoes.

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Toss to coat in the sauce.

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Cook for 1 minute.

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Divide the pasta among 4 serving plates.

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Top each bowl of pasta with a portion of the mussels.

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Serve immediately with the crusty bread.

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Ingredients

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coarse salt, spaghetti, extra virgin olive oil, chorizo sausage, red onion, garlic cloves, celery rib, carrot, fresh thyme leave, coarse black pepper, dry white wine, diced fire-roasted tomatoes, mussels, flat leaf parsley, crusty bread