This recipe for sausage and mussels is a favorite around here because it serves a lot of people (approximately 6-8) and it isn’t too difficult to create.
Sausage with Mussels
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- Prep Time
- Minutes
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- Cook Time
- Minutes
Ingredients
- 1 lb Isernio’s Hot Italian Sausage (tastes great with Isernio’s (hot) Italian Chicken Sausage too!)
- 2 Tbsp. Extra Virgin Olive Oil
- 4 Garlic Cloves, Finely Chopped
- 1 Medium Fennel Bulb, Finely Chopped
- 1 Cup Dry White Wine
- 1 Rosemary Sprig
- ½ Teaspon Salt
- ¼ Teaspoon Fine Ground Black Pepper
- 1 Pinch Crushed Red Pepper Flakes
- 3lb Small Mussels, Cleaned (Learn how to debeard, clean and store mussels here http://www.youtube.com/watch?v=o2Od7_XYye0)
- 1 Teaspoon Lemon Zest
- ½ Cup Finely Chopped Parsley
Instructions
- Over medium heat, heat the olive oil in a large pot. Once the oil is hot, add in the garlic, lemon zest, fennel, salt, crushed red pepper flakes and pepper. After about 3 minutes, crumble in the sausage and thoroughly cook over medium-high heat for about 4-5 minutes.
- Add the rosemary and pour the wine into the sausage mixture.
- Bring to a boil then lower the heat to medium.
- Add in the mussels, steaming them with the pan covered for about 4-5 minutes, until the mussels open.
- You can put the mussels into one large serving dish and garnish with parsley or divide the mussels among 6+ bowls with the sausage and broth.
- Have fun pairing this dish with mom’s favorite salad, bread and wine! We like to serve this dish with grilled Italian bread, a simple arugula salad and a light, crisp Pinot Grigio.
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