May 2, 2013

Steamed Mussels

Makes 10 Servings


3 pounds - Mussels, scrubbed and debearded
1 bottle - Dry white wine
1 - Sweet onion, finely diced
5 - Garlic cloves, minced
1 Tbsp - Jalapeno, finely diced
3 Tbsp - Fresh basil, chopped
1 Tbsp - Smoked Paprika
1/4 teaspoon - Crushed red pepper
¼ lb - Hot Spicy Sausage
1 Tbsp - Tomato Paste
Extra-virgin olive oil


In a large pot, make sure it fits all mussels, add olive oil and onion.  Bring pot to a medium heat. Stir frequently until the onions are soft.

While the onion is cooking, cook the sausage in a small pan over medium heat until the sausage is no longer pink. Set aside.

Once onion is soft add the garlic, jalapeno, crushed red pepper, paprika, and tomato paste.  Cook for 2-3 minutes, making sure to stir often so the garlic doesn’t burn. 

Add the sausage and wine, bring to a simmer. Simmer for 3 minutes then increase the heat to high.  Add the mussels, stir, and then cover.  Cook for 4 to 8 minutes, or until shells are open.

If some shells aren’t open, stir and cook for a couple minutes longer.  Remove the mussels that don’t open after the extra cooking time.

Using a slotted spoon transfer the opened mussels to a large or individual serving bowl(s).  Add the fresh basil to the broth and stir.  Pour the broth over the mussels and serve immediately.





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