A simple but tasty dish of mussels and sausage in a rich tomato broth. A nice meal with a salad and good bread for soaking up the sauce. I used cultivated mussels as the fresh at local stores didn't look that good. By all means use live fresh mussels if they are available.
With the tomato and sausage in the dish either a red or white wine works. I opted for a red. Viansa Augusto 2005 Sonoma Valley Barbera was the choice. This is an elegant wine. Fruity but not wimpy. It was made as a tribute to Augusto Sebastiani one of the early pioneers of Sonoma Valley wine making. Barbera was said to be his favorite grape.
- 2 lb Mussels
- 6 oz link sausage; 2 links (I used Aidell's chicken artichoke) cut into quarters
- 4 oz celery; 2 stalks, diced
- 8 oz onions; 1 large, diced
- 3 cloves garlic, pressed and creamed
- 8 ea Roma tomatos, about 16 oz seeded and diced
- Minced parsley for garnish
- 3 tbsp olive oil
- 3 cups chicken stock
- 3/4 cup dry white wine
- 5 oz tomato paste
- 1 tsp dried basil
- 1 tsp Italian herbs
- salt/garlic pepper to taste
- 2 tsp italian sausage seasoning (I used Penzey's)
- 1 tbs lemon juice
- Saute celery and onion in olive oil on medium heat until translucent. About 4-5 minutes.
- Add tomatos and saute 3-4 minutes.
- Add garlic and saute 1 minute until fragrant.
- Add broth, white wine, tomato paste, lemon juice, sausage pieces and spices. Cover and simmer on low heat for 15-20 minutes until sauce forms and flavors meld.
- Taste for seasoning and adjust if necessary.
- Add mussels; cover and simmer for 2-3 mintues. Do not overcook.
- Place in bowls and top with parsley.
- Dish is ready for the table.
|Amount Per Serving||%DV|
|Serving Size 879g|
|Recipe makes 4 servings|
|Calories from Fat 260||43%|
|Total Fat 29.09g||36%|
|Saturated Fat 6.66g||27%|
|Trans Fat 0.09g|
|Total Carbs 37.37g||10%|
|Dietary Fiber 7.1g||24%|