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Bring broth and thyme to a simmer in a small saucepan; cover and keep warm. Heat oil in a large skillet over medium-high heat. Add noodles to pan; cook 3 minutes or until golden and fragrant, stirring constantly. Transfer to a bowl. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, chorizo, and garlic to pan; saute 6 minutes or until vegetables are tender, stirring occasionally. Add tomato, sugar, pimenton, and salt; cook 1 minute. Add wine and 1 cup broth to pan; bring to a boil. Add mussels to pan. Cook, covered, 3 minutes or until shells open. Discard any unopened shells. Transfer mussels with a slotted spoon to a bowl; keep warm. Return tomato mixture to a boil; reduce heat, and simmer 3 minutes or until liquid is reduced by about half. Remove from heat; stir in cream. Add pasta and 1 1/2 cups broth to skillet; bring to a boil. Cover and cook 3 minutes. Add remaining 1 1/2 cups broth to pasta mixture; cover and cook 3 minutes. Uncover; cook 2 minutes or until liquid is absorbed and pasta is tender. Place about 3/4 cup pasta in each of 6 shallow bowls. Top each serving with about 1/2 cup tomato mixture; divide mussels evenly among servings. Sprinkle with parsley. Wine note: Let the Spanish influences in Fideos with Chorizo and Mussels inspire you. Albarino, the unique white wine of northern Spain, pairs perfectly. Martin Codax Albarino 2008 ($15) has crisp citrus and pear notes. Floral aromas and mineral nuances resonate with mussels but stand up to spicy chorizo. -Jeffery Lindenmuth
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Smoked mussels — appetizer, pasta, rice, charcuterie boards
Spanish charcuterie — chorizo, morcilla, jamón, lomo, salchichón
Record your recipes and experiments — organized cooking journal
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Smoked mussels — appetizer, pasta, rice, charcuterie boards
Spanish charcuterie — chorizo, morcilla, jamón, lomo, salchichón
Record your recipes and experiments — organized cooking journal
Wood-smoked Spanish paprika — chorizo, paella, rubs