This dish is fast enough for a weeknight and delicious enough for a dinner party. To scrub mussels, place them in a colander and run cold water on top. Use a scrubbing brush to remove any debris or dirt on the shell. If a mussel is open, lightly tap it against the sink. If it closes, it’s okay to eat.
Serves 4 / Takes about 20 minutes
1 tablespoon olive oil
1 (12-ounce) package The New Food Collective™ Hot Italian Sausages, cut into rounds
3 shallots, finely chopped
4 garlic cloves, finely chopped
1 cup dry white wine
2 pounds mussels, well scrubbed
1 tablespoon finely chopped parsley
Crusty bread for serving
Heat the olive oil in a deep heavy skillet over moderately high heat. Add the sausages and cook, stirring occasionally, until browned all over, about 8 minutes.
Add the shallots and garlic and cook, stirring occasionally, for 2 minutes. Add the white wine and bring to a simmer. Add the mussels, cover the skillet and reduce the heat to moderate. Cook, stirring once, until all of the mussels have opened wide, 4 to 5 minutes. (Discard any unopened mussels.) Stir in the parsley and serve at once.