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Categories:
vegetable oil sausage shallots garlic red chili flakes white wine clam juice tomatoes fresh mussels thyme Italian parsley lemon kosher salt
Viewed: 17 - Published at: 9 years agoIngredients
- Vegetable Oil
- 1/2 pounds Andouille Sausage, Casings Removed
- 1/2 cups Diced Shallots
- 1 Tablespoon Minced Garlic
- 1/2 teaspoons Red Chili Flakes
- 1- 1/2 cup Dry White Wine
- 1 cup Clam Juice
- 1 can (32 Oz. Size) Crushed San Marzano Tomatoes
- 4 pounds Fresh Mussels, Scrubbed And Debearded
- 5 sprigs Fresh Thyme
- 1/2 cups Chopped Italian Parsley, Plus More For Garnish
- 5 slices Lemon
- Kosher Salt And Black Pepper
Method
- Heat a heavy bottom pot with 1 tablespoon of oil over medium-high heat.
- Add in the sausage and use a wooden spoon to crumble up the meat while its browning.
- Once cooked, remove the sausage to a plate.
- Lower the heat to medium and cook the shallots for 2-3 minutes until tender but not browned.
- Add in the garlic, chili flakes and cook for an additional minute.
- Turn the heat back up to high and add in the white wine.
- Deglaze the pan with the wine and use the wooden spoon to scrape up the brown pits.
- Reduce the liquids by half.
- Add in the clam juice and tomatoes (with their juices).
- Once the liquids come to a slow boil, carefully add in the mussels, thyme, parsley, and lemon slices.
- Stir in the cooked sausage and cover the pot with a lid.
- Cook for 4-5 minutes until the mussels have opened.
- Remove the mussels to a serving dish.
- Check the broth for seasonings and adjust as needed with the kosher salt and pepper.
- Ladle the broth over the mussels and garnish with additional parsley and lemon wedges.
- Serve immediately with warm bread (baguettes or ciabatta).
