Leftover of the Steamed Mussels & Chorizo were deftly turned into a pasta dish. The shelled mollusks were tossed with the flavourful tomato-based sauce. The sauce was fortified with chunks of chorizo, roasted red pepper, Pernod, dashi (easy substitute for fish stock), Aleppo pepper, onion, garlic, and thyme.
Please forgive me for the cliche use of red and white checkered napkin. I couldn't help myself.
Recipe adapted from Dorie Greenspan's Around My French Table. Read more at Dessert By Candy.