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Garlic & Zest

Gourmet Cooking at Home!

Wine and Garlic Mussels with Sausage

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OH-MA-GAWD!  Don’t you just want to climb into the bowl and bathe in it?  Fresh steamed mussels, spicy italian sausage in a wine-infused tomato broth.  I don’t know if there’s anything better!  Best of all, this dish is a one-pot wonder that comes together in minutes.  Really! 

 

wine and garlic mussels with sausage | Garlic + Zest wine and garlic mussels with sausage | Garlic + Zest

I cook and shoot most of my posts during the day, because the “light” is better.  Consequently, lunch around here tends to be “top notch”  And when Emily and Scott are around, they are more than happy to pitch in to “bounce” the light or adjust a prop because they know what’s coming.

wine and garlic mussels with sausage | Garlic + Zest

That was the case with these mussels.  Emily was home and as my anointed assistant for the day,  she helped me remove the casings from the sausages and break them into bite sized chunks.  We browned them and added plenty of thinly sliced garlic and shallots.

wine and garlic mussels with sausage | Garlic + Zest

Some crushed tomatoes and white wine made a savory broth.


wine and garlic mussels with sausage | Garlic + Zest

And then came the mussels.  I scrubbed them, removed the beards and toss out a few that refused to close when I handled them, but that was ok — better safe than sorry, right?

wine and garlic mussels with sausage | Garlic + Zest wine and garlic mussels with sausage | Garlic + Zest

I added the mussels to the simmering pot and literally 5 minutes later — TA-DAAAA!!!  Lunch!  Actually, it was about 15 minutes later when we finally settled in to this steaming pot — I had to take a few pictures for you! 


wine and garlic mussels with sausage | Garlic + Zestwine and garlic mussels with sausage | Garlic + Zestwine and garlic mussels with sausage | Garlic + Zest

 

wine and garlic mussels with sausage | Garlic + Zest
Print Pin
4.6 from 5 votes

Wine and Garlic Mussels with Sausage

Dive into this pot of mussels and garlic with gusto -- it's the only way to attack this dish!
Course Main Course
Cuisine American
Keyword italian sausage, mussels
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 582kcal

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 basil chopped fresh
  • 2 tablespoons parsley chopped fresh

serve with

  • 4 slices crusty bread garlic bread or cooked pasta

Instructions

  • 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.
  • 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.
  • 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.

Nutrition

Calories: 582kcal | Carbohydrates: 48g | Protein: 27g | Fat: 29g | Saturated Fat: 8g | Cholesterol: 67mg | Sodium: 1138mg | Potassium: 727mg | Fiber: 3g | Sugar: 4g | Vitamin A: 445IU | Vitamin C: 14.8mg | Calcium: 108mg | Iron: 7.7mg

More Seafood Delights:

Easy Crawfish Etouff?e | Garlic + Zest
Easy Crawfish Etouffee
Northern Neck Crab Cakes
Northern Neck Crab Cakes

 

Don’t Forget To “Pin It” For Later!

 

This simple one pot meal is ready in minutes. Wine and Garlic Mussels with Sausage is an easy recipe that really satisfies!

 

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Entrees// Other// Pork// Seafood6 Comments

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Comments

  1. Christie C says

    March 6, 2020 at 12:55 PM

    We made this the other night as my 13 yo son LOVES mussels, and I have wanted to try de-bearding and cooking with them. I was searching for a recipe to mimic a dish we had at Henry’s at The Waterfront in Huntington Beach, CA and found this one. I totally misread the recipe and used 1.5 lbs of sausage! OMG, It was still very good, but you mainly tasted sausage and not mussels. We will definitely try this again – with less sausage next time!! Or maybe chorizo or try some other wines (I used a Pinot Grigio for the sauce). Or try it over some bucatini pasta. Anyway, it was very good (both my son and father liked it!). Thanks for sharing the recipe, and I look forward to trying it again with less sausage, haha. My son already asked if we could make mussels again next weekend. Oh, and I’m saving all the shells to make my own seafood stock, so score on that!

    Reply
    • Lisa says

      March 6, 2020 at 3:23 PM

      yes, that’s a LOT of sausage, but I’ve never heard anyone complain about too much sausage either…. LOL! Great thought on making stock with the shells! Waste not, want not!

      Reply
  2. Chrissy says

    December 31, 2015 at 2:29 PM

    Wow- that looks amazing! I never would’ve thought to combine these flavors but it sounds delicious! It’s also gorgeous!

    Reply
    • Lisa says

      December 31, 2015 at 3:57 PM

      Thank you! It’s simple to make and really good!

      Reply
  3. Nola says

    December 30, 2015 at 11:22 AM

    OMG any leftovers? I’m sure these are amazing!

    Reply
    • Lisa says

      December 30, 2015 at 7:22 PM

      Glad you like, Nola!

      Reply

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Meet Lisa

Lisa

Calling all cooks! You don’t have to be a gourmet chef to get a delicious, healthy meal on the table! At Garlic & Zest, I’ll show you how to make hundreds of seasonal, fresh recipes and indulgent comfort foods with easy step-by-step instructions and photos to help you master the dish.

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