Tuesday, November 15, 2011


Serves four

5 pounds mussels
1/2 pound spicey italian sausage, chopped
3 tablespoons garlic, minced
1 onion, finely chopped
1 red pepper, chopped
1 yellow pepper, chopped
4 cups chicken broth
1 jalapeño
1 28 ounce can diced tomatoes
2 cups white wine
1/2 cup fresh basil
1/2 cup cream

Clean the mussels and discard any mussels with cracked shells. If any mussels are open, tap them gently against the counter and discard any mussels that don't close up within a few minutes.

In a large skillet over medium-high heat, saute the sausage until cooked through. Add the onion, garlic and peppers, saute until soft.

Add the broth, jalapeno, tomatoes and wine to the skillet. Bring to a boil. Add the mussles and cover the pan.

Simmer until the mussels have opened, about 5 minutes. Discard any mussels that do not open. Stir in the cream and basil, simmer for an additional minute.

Serve hot with crusty bread.


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