Steamed Mussels with Hot Italian Sausage

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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.