- 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.
Chorizo is a Portuguese sausage found in Portuguese grocery stores and some supermarkets. Otherwise, you can use Calabrese sausage.