New Zealand Greenshell Mussel spaghetti with basil, chorizo & tomato


Serves: 4-6


Preheat the oven to 200 degrees celsius.
Place the tomatoes on a baking paper lined tray, drizzle over 1 tablespoon of olive oil, season with salt and pepper and roast in the oven for 30 minutes. The tomatoes are ready when they appear a deeper red colour and the skins start to blacken. Set aside.
Cook the pasta in a large saucepan according to the instructions on the packet. Drain.
Heat one tablespoon of olive oil in a large frypan and fry the chorizo until golden brown, remove from pan and set aside. Add the onion and garlic to the pan and cook over a low heat until soft - about 10 minutes.
Add the chicken stock and the lemon juice to the pan and bring to the boil.
Scrub the mussels well and de-beard. Add the mussels to the pan and place the lid on. Leave for about 3 minutes and check to see if the shells have opened, if not they may need another minute. Remove the mussels and set aside discarding any unopened ones. 
Add the, parsley, basil, chorizo, tomatoes and crème fraiche and stir through. Season with salt and pepper. 
On a large platter place the cooked spaghetti and mussels in their shells. Add the mixture of all the other ingredients, garnish with more parsley and basil. Serve with lemon wedges.

About the Chef

Passionate about New Zealand food and wine, especially our seafood, Sheryl is a home cook inspiring many through her delicious dishes and stunning photography that she shares on her blog The Huia Tree 

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New Zealand Greenshell Mussel spaghetti with basil, chorizo & tomatohttp:// Zealand Greenshell Mussel spaghetti with basil, chorizo & tomatoServes 4-6