Fettuccine pasta tossed with white wine-steamed mussels, spicy chorizo, and lemon parsley butter and drizzled with chorizo oil. —Riley Wofford
unsalted butter, at room temperature
fresh flat-leaf parsley, chopped
Freshly ground black pepper
large shallot, diced
mussels, beards trimmed and cleaned
dry white wine
fresh thyme sprigs
chorizo sausage, skinned and thinly sliced
In This Recipe
Stir together the butter, lemon zest, and parsley in a small bowl to combine. Season with salt and pepper, to taste. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shallots and cook for 1 to 2 minutes, until softened. Add the mussels, white wine, and thyme, cover the pan, and cook for 4 to 5 minutes, until the mussels open. Let the mussels cool slightly, then remove from the shells. Reserve a few shells for garnish and discard the rest.
Bring a large pot of salted water to a boil. Add the pasta and cook for 8 to 10 minutes, until al dente.
Meanwhile, heat a large skillet over medium heat. Add the chorizo and remaining tablespoon of olive oil and cook for 3 to 4 minutes, until the sausage is warmed through. Transfer the chorizo oil to a small bowl and set aside.
Drain the pasta and add to the skillet, along with the mussels and lemon butter, and toss to combine. Transfer the pasta to a serving bowl and drizzle with the chorizo oil.