Mussel and Chorizo Pappardelle

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Mussel and Chorizo Pappardelle

A delicious and rich dish served with creamy pappardelle, your choice of fresh-made or store-bought, and delicious, succulent mussels.
Equipment: Pasta maker (for optional fresh pappardelle step), plastic wrap (for optional fresh pappardelle step).
Servings 4

Equipment

  • Large Bowl
  • Wooden Spoon
  • Plastic Wrap
  • Pasta Machine
  • Cooking Pot
  • Cooking Pan

Ingredients
  

  • 2 large eggs
  • 1 Tbsp warm water
  • 2 Cups white flour
  • 1/2 tsp sea salt
  • olive oil
  • 3-4 links raw chorizo sausage
  • 2 lbs fresh mussels
  • 1/4 cup garlic, minced
  • 3 tbsp shallot, minced
  • 1/4 cup tomato paste
  • 1 1/4 cups dry white wine, divided
  • 1 handful fresh basil leaves
  • 1/3 handful fresh tarragon leaves
  • 2-3 cups heavy cream, depending on desired thickness
  • 1/2 cup chicken stock (optional)
  • sa salt to taste
  • freshly cracked black pepper to taste

Instructions
 

  • Fresh Pappardelle (optional)
    Mussel and Chorizo Sauce
    1. Note: : Fresh pappardelle can be substituted for store bought dry pappardelle.
    2. In a large bowl, sift flour and salt together. Form a well in centre and pour eggs into it. Using a wooden spoon gradually combine wet and dry ingredients to form your dough.
    3. Sprinkle flour over your work surface. Remove dough from bowl and knead with hands for 10 minutes until smooth and elastic. If the dough begins to tear, sprinkle with more flour.
    4. Make a large ball out of dough and wrap tightly in plastic wrap. Set aside, allowing dough to rest for 1 hour.
    5. Remove dough from plastic wrap and divide into 2 even pieces.
    6. Working with one piece at a time, begin to roll dough through pasta machine on widest setting. After rolling dough through machine once, fold it over and reroll through machine.
    7. Repeat this process, gradually reducing the setting on your pasta machine, until your noodles are smooth and 1/16-inch thick. Set aside on a lightly floured surface.
    8. Once all dough is prepared, cut into strips that are approximately 10-12 inches long. Roll the dough and re-cut so that it is 1¼ inches wide. Your dough is now fresh pappardelle.
    9. Either let dry overnight in fridge or set aside and blanch for same day use.
    1. Fill a pot with water and bring to boil. Blanch pappardelle for 5 minutes just under al-dente and remove from pot. Immediately rinse pappardelle noodles under cold running water.
    2. Allow noodles to drip dry for 1 minute and then coat with olive oil. Set aside.
    3. In cold running water rinse and debeard mussels. Set aside.
    4. Remove casings from chorizo and crumble meat. Set aside.
    5. Add 1 teaspoon olive oil to a pan. Warm stove oil over medium-high heat.
    6. Add crumbled chorizo to pan; caramelize until meat is nearly cooked through. Add garlic and shallots; stir frequently. Once garlic is fragrant, brown, and sticks to pan add tomato paste.
    7. Pour 1 cup white wine into pan; stirring and scraping bottom of pan with wooden spoon. Tear basil and tarragon leaves into pan.
    8. Continue to cook and stir pan. Once the alcohol has cooked off, add your heavy cream and blanched pappardelle. Allow the pappardelle to absorb liquid in the pan for 1-2 minutes or until it is al-dente.
    9. Remove pan from heat. Taste sauce and add optional chicken stock to adjust to desired thickness. Salt and pepper to taste. When you are satisfied with sauce, remove pappardelle noodles from pan.
    10. Return pan to stove and bring to a simmer over high heat. Add mussels and remaining white wine to create steam. Stir and cover for 3-4 minutes.
    11.
    Note: To check doneness of mussels, remove lid every minute and stir.
    12. Toss the mussels in the liquid from pan before adding to plates. Top to taste by pouring remaining liquid over mussels and plates.

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