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Chorizo Linguini With Mussels and Shrimp Recipe

Chorizo Linguini With Mussels and Shrimp Recipe

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Chorizo Linguini With Mussels and Shrimp

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Ingredients:

Serving

1 lb linguine (or spaghetti)
3 chorizo sausage links, approximately 1 lb (mexican with the casing removed and sauteed, mexican is soft with casing whereas spanish is the hard)
3 lbs mussels, cleaned and rinsed (the mussels i get from either my grocery store or seafood store are already cleaned, i just rinse co)
2 lbs shrimp, peeled, tails removed and deveined
1 cup fennel, cut in half and then thin sliced
2 tbsp garlic, minced
4 shallots, minced
2 (15 oz) cans italian-style diced tomatoes (i like the 1 with basil & oregano if possible or any italian seasoning)
1 1/3 cups white wine
1 1/3 cups chicken broth
1/4 cup flat leaf parsley, finely chopped
1/2 cup cilantro, finely chopped
3 tbsp lemon juice, fresh
1 tbsp lemon zest
1 tbsp salt
1 tsp pepper
1 tsp olive oil

Directions:

Chorizo - In a very large saute pot heat to medium / medium high and add the olive oil and chorizo. Sauté until the chorizo is done and make sure to break it up as it cooks. It should take about 5-7 minutes. Remove to a plate lined with a paper towel to drain.
Vegetables - After you remove the chorizo, reserve just 1 teaspoon of the drippings to cook your vegetables inches The rest, please discard. Add the shallots, garlic and fennel and cook 3-4 minutes, just until slightly tender and has absorbed the flavors from the chorizo.
Sauce - Then to the same pot, add the wine to deglaze and cook just a minute. Then add in the chicken broth, tomatoes, the chorizo, salt and pepper and simmer 3-4 minutes.
Seafood - To the rich tomato broth, add the mussels (don't forget, if the mussels are not closed, tap on the counter, if they don't close - toss them out, they are bad), and cook until half way about 4 minutes. Then add the shrimp on top but make sure they are submerged in the broth, and cook another 3-4 minutes until they turn pink and begin to curl. Don't overcook.
Pasta - As the seafood broth cooks, cook the pasta according to package directions.
Finish - Once the pasta is done, drain and toss with the seafood broth, cilantro (save some for a garnish), parsley, lemon zest, lemon juice, salt and pepper (to taste).
NOTE: Go easy on the salt, mussels have a salty sea taste as does the chicken broth and tomato sauce, so taste as you go. You can always add more at the end of cooking.
Serve - In a large bowl so you get plenty of the sauce - Good crusty grilled bread, topped with a little store bought pesto or with my anchovy butter to dip with the mussels and shrimp. Absolutely Heavenly!
Garnish with some fresh lemon wedges or lemon slices if you like.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1049.42 Kcal (4394 kJ)
Calories from fat	327.17 Kcal
		% Daily Value*
Total Fat	36.35g	56%
Cholesterol	162.5mg	54%
Sodium	3807.73mg	159%
Potassium	1300.8mg	28%
Total Carbs	122.39g	41%
Sugars	8.48g	34%
Dietary Fiber	9.04g	36%
Protein	51.88g	104%
Vitamin C	38.2mg	64%
Iron	13.2mg	74%
Calcium	177mg	18%

Amount Per 100 g
Calories	155.28 Kcal (650 kJ)
Calories from fat	48.41 Kcal
		% Daily Value*
Total Fat	5.38g	56%
Cholesterol	24.05mg	54%
Sodium	563.42mg	159%
Potassium	192.47mg	28%
Total Carbs	18.11g	41%
Sugars	1.26g	34%
Dietary Fiber	1.34g	36%
Protein	7.68g	104%
Vitamin C	5.7mg	64%
Iron	2mg	74%
Calcium	26.2mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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