The Pioneer Woman Tasty Kitchen
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Spicy Mussels with Andouille Sausage

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Level: Easy

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Description

Spicy Mussels with Andouille Sausage, perfect with crunchy hunks of bread or over pasta.

Ingredients

  • Vegetable Oil
  • ½ pounds Andouille Sausage, Casings Removed
  • ½ cups Diced Shallots
  • 1 Tablespoon Minced Garlic
  • ½ teaspoons Red Chili Flakes
  • 1-½ cup Dry White Wine
  • 1 cup Clam Juice
  • 1 can (32 Oz. Size) Crushed San Marzano Tomatoes
  • 4 pounds Fresh Mussels, Scrubbed And Debearded
  • 5 sprigs Fresh Thyme
  • ½ cups Chopped Italian Parsley, Plus More For Garnish
  • 5 slices Lemon
  • Kosher Salt And Black Pepper

Preparation

Heat a heavy bottom pot with 1 tablespoon of oil over medium-high heat. Add in the sausage and use a wooden spoon to crumble up the meat while it’s browning. Once cooked, remove the sausage to a plate.

Lower the heat to medium and cook the shallots for 2-3 minutes until tender but not browned. Add in the garlic, chili flakes and cook for an additional minute. Turn the heat back up to high and add in the white wine. Deglaze the pan with the wine and use the wooden spoon to scrape up the brown pits. Reduce the liquids by half.

Add in the clam juice and tomatoes (with their juices). Once the liquids come to a slow boil, carefully add in the mussels, thyme, parsley, and lemon slices. Stir in the cooked sausage and cover the pot with a lid. Cook for 4-5 minutes until the mussels have opened. Remove the mussels to a serving dish. Check the broth for seasonings and adjust as needed with the kosher salt and pepper.

Ladle the broth over the mussels and garnish with additional parsley and lemon wedges. Serve immediately with warm bread (baguettes or ciabatta).

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