One-Pot Wonders

Wine & Garlic Mussels with Sausage

by:
December 31, 2015
5
3 Ratings
Wine & Garlic Mussels with Sausage
Photo by garlic and zest
  • Serves 2 can be doubled
Author Notes

This savory stew is loaded with plump mussels and spicy italian sausage. —garlic and zest

What You'll Need
Ingredients
  • 2 tablespoons olive oil
  • 1/2 pound mild or spicy italian sausage (your choice)
  • 1 1/2 pounds mussels, scrubbed and debearded
  • 2 shallots, thinly sliced
  • 2 large cloves garlic, thinly sliced
  • 3/4 cup crushed tomatoes
  • 1/4 teaspoon red pepper flakes
  • 1 cup white wine
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh parsley
Directions
  1. Heat olive oil over medium high heat in a dutch oven. While it's heating, break apart the italian sausage into bite size pieces. Add them to the hot oil and cook for 4-5 minutes until browned and cooked through.
  2. Add the shallots and garlic and cook an additional 1-2 minutes until softened. Stir in the crushed tomatoes, red pepper flakes and white wine and heat to boiling. Cook for 3-5 minutes until most of the alcohol has cooked off. Add the mussels to the pot and gently stir them into the tomato sauce. Cover tightly with the lid and reduce heat to medium. Cook for 4-5 minutes until the mussels open up.
  3. Remove from heat and sprinkle on the basil and parsley. Serve with crusty bread or toasted garlic bread to sop up the juices, or serve over cooked spaghetti.
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4 Reviews

Cdblin
Cdblin December 1, 2022
This was restaurant worthy! I was trying to replicate a meal I had in St. Helena, ca. This recipe was the closest I found, but the restaurant had a creaminess to it that I wanted, so I added a 1/4 can of Amy’s tomato soup and it was perfect. 👌
 
Dessny
Dessny August 27, 2021
This was so good! Easy, quick, and very little clean up. I ended up just eating some of the sauce with a spoon when we were done, its so perfectly balanced.
 
Jessica J.
Jessica J. August 3, 2021
This is the recipe I've been dreaming up. My husband craves mussels so he will often do the jobs of shopping for them, finding the recipes and cooking them. After a few lackluster tries, no fault to his cooking skills, just poor recipe options, I decided to take on the task of searching for a delectable, slurp-it-up-its-so-good recipe for mussels myself. And we found it here! I made one substitution (compound butter for the olive oil), only because I own a butter business and had to insert my product, and it was to die for! We served it for company and everyone raved about it. We will be serving this for years to come while dreaming about who to serve it to next!
 
Jessica J.
Jessica J. August 3, 2021
Oh and we quadrupled the recipe. It was very easy to do. We fed 11 as an appetizer with 5 lbs of mussels.