This easy recipe will take mussels in white wine sauce to the next level by adding Italian sausage and crushed tomatoes. Easy enough for a weeknight meal and fancy enough for company.
1poundspicy Italian sausage(can use mild if you don't like spicy food)
3poundsblack musselsscrubbed and debearded
3shallotsthinly sliced
3largecloves garlicthinly sliced
15ouncescrushed tomatoeswith their juices
¼teaspooncrushed red pepper flakesoptional
1½cupsdry white wine
¼cupfresh basilchopped fresh
2tablespoonsfresh parsleychopped fresh
SERVE WITH
garlic bread
crusty sourdough bread
cooked pasta
grated Parmesan or Pecorino Romano cheese
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.