Mussels with spaghetti & chorizo

How Maurice does it

1. 1

   Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Drain and set aside.

2. 2

   Heat olive oil in a large pan over medium heat. Add the diced chorizo and fry until it releases its oil and starts to crisp.

3. 3

   Add the chopped red onion, chili, and ginger to the pan. Sauté until fragrant and softened.

4. 4

   Add the mussels, pour in the white wine, and add the thinly sliced fennel. Cover and cook until the mussels open, about 5–7 minutes. Discard any that remain closed.

5. 5

   Strain the contents of the pan into a colander set over a bowl to collect the broth. Set the mussels and solids aside.

6. 6

   Return the strained broth to the pan and melt in the butter. Add the cherry tomatoes, tapenade, and garlic (if using). Simmer for 2–3 minutes.

7. 7

   Add the cooked spaghetti to the pan and toss to coat in the sauce.

8. 8

   Return the mussels and other solids to the pan, sprinkle with fresh dill, and gently mix. Serve hot.