1/2 cup (125 ml) chicken broth

1/2 cup (125 ml) Alsace white wine

4 lbs (2 kg) mussels, cleaned

3/4 lb (375 g) linguine

1/2 cup (125 ml) shallots, chopped

3 1/2 oz (100 g) chorizo, diced

3 tablespoons (45 ml) butter

1/4 cup (60 ml) 35% cooking cream

1/4 cup (60 ml) parsley, chopped

1/4 cup (60 ml) zucchini, cut into small dice

Salt and pepper

In a saucepan, bring the broth and wine to a boil.

Add the mussels, cover, and cook for about 5 minutes, stirring once, until the mussels have opened. Discard any mussel that remain closed.

Drain the mussels and shell half of them. Place in a bowl.

Strain the mussel cooking liquid to remove the sand. You should get 375 ml (1 1/2 cups) of broth.

In a large pot, cook the pasta in salted boiling water until al dente.

Meanwhile, in a saucepan, soften the shallots and chorizo in the butter.

Add the reserved broth and the cream. Reduce by half. Season with salt and pepper.

Add the parsley, zucchini, mussels, with and without their shell, and the drained pasta. Toss to combine.

Let stand for 2 minutes off the heat. Adjust the seasoning and serve.

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