So many restaurants serve mussels like this as an appetizer but I love to make mussels a whole meal. It’s a glorious two part meal because first you get to enjoy the mussels , then you get to enjoy the broth by dipping some delicious carbs in it. If you have access to fresh mussels, I highly recommend trying this recipe out. And don’t be afraid to throw it together on a weeknight either!
Prep time: 10 min
Total time: 35 min
2 lbs mussels, rinsed
1 lb sausage (you can use sweet Italian, hot Italian, chorizo, etc)
1.5 cups white wine
4 cloves garlic, minced
12 oz can crushed tomatoes
1 fresh tomato, diced
1 medium onion, diced
1 cup parsley loosely packed
3 tablespoons butter
1 cup water
Let’s do it!
Cook sausages over medium high heat for 5-7 minutes until outside is browned. Then remove from heat, cut into cubes and place in a large stockpot.
Add butter, garlic and onion to the stock pot and cook for 4-6 minutes.
Add crushed tomatoes, diced tomatoes, and white wine and cook for about 5 minutes, until most of the alcohol is cooked off.
Add 1 cup of water and bring to a low boil. Then add the mussels and cover to steam for about 5 minutes. The mussels are done once the shells have opened. If there are a few that didn’t open, that's ok, just don't eat those!
Top with minced, fresh parsley. Serve with toasted bread, french fries, or pasta!