Make mom think you hired a personal chef with this savory, elegant meal. Whether you are a Gordon Ramsay in the kitchen or a novice, mussels are a tasty, healthy and easy to prepare seafood and will put the “Wow Factor” in this special meal. “Easy to buy, store and cook,… mussels are simple yet sophisticated, making them the perfect choice to treat mom,” says Linda Duncan, Executive Director of the Mussel Industry Counsel (http://www.prnewswire.com/news-releases/mussels-for-mom—flex-your-muscles-in-the-kitchen-this-mothers-day-92879119.html)
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.
1 lb Isernio’s Hot Italian Sausage (tastes great with Isernio’s (hot) Italian Chicken Sausage too!)
2 Tablespoons 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
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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