1 pound spaghetti
2 tablespoons extra-virgin olive oil
1/2 pound chorizo, cut in half lengthwise, then sliced into half-moons
1 small red onion, chopped
3 garlic cloves, chopped
1 celery rib, finely chopped
1 small carrot, peeled and finely chopped
1 tablespoon fresh thyme leaves, chopped
Coarse black pepper
1 cup dry white wine
1 15-ounce can diced fire-roasted tomatoes, such as Muir Glen brand
1 pound mussels
1/2 cup fresh flat-leaf parsley leaves, coarsely chopped
Bring a large pot of water up to a boil to cook the spaghetti. Add salt to the boiling water, add the pasta, and cook al dente.
Heat a large, deep skillet with a tight-fitting lid over medium heat with the EVOO. Add the chorizo and cook for 2 minutes, add the onions, garlic, celery, carrots, and thyme, and season with salt and pepper. Cook for 5 minutes, add the wine and fire-roasted tomatoes, and bring up to a bubble. Add the mussels and cover with the tight-fitting lid or some aluminum foil, cook until the mussels open, 4 to 6 minutes.
Discard any unopened shells. Using a slotted spoon, transfer the mussels to a bowl and cover with foil to keep warm. Add the drained cooked pasta and the parsley to the skillet with the chorizo and tomatoes, toss to coat in the sauce, and cook for 1 minute.
Divide the pasta among 4 serving plates and top each bowl of pasta with a portion of the mussels. Serve immediately with some crusty bread.
I did not make this meal today, but I made it last year. I was behind a day, so I just skipped it. It was not one that my husband or I liked particularly. I think mussels in spaghetti is weird, and I'm pretty sure we've had a very similar meal to this already this year (May 8 - Frutti di Mare and Linguine).