Fideos with Chorizo and Mussels


Fideos with Chorizo and Mussels

From: myrecipes
Total Time: 20 Mins


  • 4 cups fat-free, less-sodium chicken broth, divided
  • 1/8 teaspoon dried thyme
  • 3 tablespoons olive oil
  • 8 ounces uncooked angel hair pasta or fideos, broken into 1 1/2-inch pieces
  • Cooking spray
  • 1 1/2 cups chopped onion 
  • 1 cup chopped green bell pepper
  • 1/2 cup finely diced Spanish chorizo sausage (about 2.75 ounces) 
  • 1 large garlic clove, thinly sliced
  • 2 cups chopped tomato 
  • 1/2 teaspoon sugar 
  • 1/2 teaspoon pimentón de la Vera (Spanish smoked paprika)
  • 1/8 teaspoon salt
  • 1/2 cup dry white wine 
  • 2 pounds medium mussels, scrubbed and debearded 
  • 1/4 cup heavy cream
  • 2 tablespoons chopped fresh parsley


  1. Bring broth and thyme to a simmer in a small saucepan; cover and keep warm.
  2. Heat oil in a large skillet over medium-high heat. Add noodles to pan; cook 3 minutes or until golden and fragrant, stirring constantly. Transfer to a bowl.
  3. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, chorizo, and garlic to pan; sauté 6 minutes or until vegetables are tender, stirring occasionally. Add tomato, sugar, pimentón, and salt; cook 1 minute. Add wine and 1 cup broth to pan; bring to a boil. Add mussels to pan. Cook, covered, 3 minutes or until shells open. Discard any unopened shells. Transfer mussels with a slotted spoon to a bowl; keep warm. Return tomato mixture to a boil; reduce heat, and simmer 3 minutes or until liquid is reduced by about half. Remove from heat; stir in cream.
  4. Add pasta and 1 1/2 cups broth to skillet; bring to a boil. Cover and cook 3 minutes. Add remaining 1 1/2 cups broth to pasta mixture; cover and cook 3 minutes. Uncover; cook 2 minutes or until liquid is absorbed and pasta is tender. Place about 3/4 cup pasta in each of 6 shallow bowls. Top each serving with about 1/2 cup tomato mixture; divide mussels evenly among servings. Sprinkle with parsley.