- Cooking Time:
- Servings: 4
- Preparation Time:
BackstoryThis comes from Sunset magazine and has been adapted slightly.
It's a great dish for company. All but actually cooking the mussels can be done up to a day ahead. I like to make the broth earlier in the day, while drinking what's left of the dry white wine. I stick the pot in the fridge and then heat it up when I want to cook the mussels. Mussels cook up quickly so I can enjoy my guests and not be stuck in the kitchen.
Also, the broth is terrific and I recommend serving it over a couscous or rice. I like the whole grain wheat pilaf from the Middle East mixes. They cook up quick as well and if you plate it with an eye for presentation, your guests will be definitely be impressed.
- 1/2 lb. sausage out of the casing (I like to use a hot turkey)
- 1 Tbs. minced shallot
- 2 tsp. minced garlic
- 1 cup dry white wine
- 3 Tbs. butter
- 3 lbs. mussels
- 2 Tbs. frsh thyme leaves
- 1/2 tsp. coarse ground pepper
- olive oil
- Heat olive oil in a large pot.
- Add the sausage and brown, breaking it into bits as you stir.
- When the sausage is cooked through add shallots and garlic.
- Stir 1 minute.
- Add wine and increase the heat to high, cook until reduced by half, about 3 minutes.
- Reduce heat to medium and add butter.
- Cool down and refrigerate if making in advance. Otherwise, add the mussels, cover and increase heat to high, stirring occasionally until all mussels are open, about 4 minutes.
- Serve mussels on bed of wheat pilaf.
- Spoon broth on top and garnish with thyme and pepper.