Spaghetti with mussels and chorizo

We love a little bit of pasta with our seafood. Michael Diacono adds chorizo to this classic spaghetti with mussels for an interesting twist. 

Spaghetti with mussels and chorizo


  • 250g spaghetti
  • 2 cloves garlic
  • Glass white wine
  • Handful parsley
  • 500g mussels
  • 50g chorizo
  • Handful cherry tomatoes
  • Salt and pepper


  1. Boil the pasta in salted water until al dente.
  2. In the meantime fry some chopped chorizo in olive oil.
  3. Add the garlic and the white wine.
  4. Add the cherry tomatoes and season with salt and pepper.
  5. Add the mussels and cover with a lid for a few mins until the mussels open.
  6. Add the parsley and mix well.
  7. Transfer the pasta to the sauce with a little bit of the water it was cooking in.
  8. Add some more parsley and serve.

This recipe first appeared on Gourmet Today TV, aired on TVM on 15 July, 2016. 

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