Like most girls I would say I’m a sucker for mussels just not the kind of “muscles” you normally find at the gym.
I just happen to like my mussels steamed in a big pot with lots of white wine, garlic, butter and fresh herbs. Toss in some spicy sausage and a good crusty French baguette and I’m blissfully happy. Ladies if you can find a gym that serves up these kind of mussels let me know 🙂
The other day I caught myself day dreaming about South France as I often do and I couldn’t get the craving for Moules Marinieres out of my head. Next thing I know I was driving 30 minutes to the “Fancy” grocery store to go buy some fresh mussels.
I also picked up a couple of bottles of my favorite white… A French White Burgundy
And I purchased some spicy sausage…. I had never seen this one before it’s a Bacon Hot Polish Sausage and it was AWESOME! Come on Bacon and Sausage finally combined into one?!? Yes Please 🙂
Add in a crusty French Baguette and this was dinner….
As soon as I took the picture the husband and I dug in like savages…. No plates, no forks, just our fingers and a glass of wine and if you asks me that’s a perfect summer time meal.
Mussels With Spicy Bacon Sausage In White Wine Sauce
2 Pounds Fresh Mussels, Cleaned
3 Tablespoons Butter
Drizzle Of Extra Virgin Olive Oil
1 Small Red Onion, minced
6-8 Cloves Garlic, minced
1 Cup Chopped Tomato
1 Cup White Wine
1-2 pinches red pepper flakes
2 Sprigs Fresh Oregano, leaves removed
5 Sprigs Fresh Thyme, leaves removed
1 Handful Fresh Basil, torn
1 Handful Fresh Parsley Chopped
2 Links Spicy Sausage, sliced
1 Small Piece of Parmigiano Reggiano Cheese Rind*
Salt & Pepper
Soak the mussels in a large bowl of cold tap water for 30 minutes. Meanwhile prep all of the above ingredients. Then sort through the mussels discard any mussels that are not tightly shut or have cracked / damaged shells. Scrub any shells that are dirty and remove the “beard” with your fingers.
In a large heavy pot heat the Olive Oil over medium heat and sauté the sausage for 5 minutes, then remove from the pot. Add in the butter and saute the onion over medium-low here for 4 minutes. Next add the garlic and cook for 3 more minutes, then add in the chopped tomatoes, white wine, fresh herbs, red pepper flakes the cheese rind, and salt and pepper to taste. Cover and bring to a boil.
Add the cooked sausage back to the pot along with the cleaned mussels. Give everything a good stir and cover the pot. Cook over medium heat for about 8 minutes. Give the pot a good shake once or twice to make sure the mussels on the bottom don’t burn.
Pour everything into a large bowl top with fresh parsley and serve with sliced french baguette…. No fork required!
* I go through a lot of Parmigiano Reggiano Cheese and I always save the rind because it adds a buttery richness to soups and stocks. I keep the cheese rinds in a zip top bag in my freezer until I need them.