Mussels with Spicy Italian Sausage
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1 cup dry white wine
- 2 tablespoons extra virgin olive oil
- 1 rosemary sprig
- 1 tablespoon chopped flat-leaf parsley
- 2 shallots, thinly sliced
- 2 garlic cloves, thinly sliced
- fine sea salt and freshly ground white pepper
- Carbohydrate 15 g(5%)
- Cholesterol 92 mg(31%)
- Fat 22 g(33%)
- Fiber 1 g(4%)
- Protein 33 g(67%)
- Saturated Fat 6 g(29%)
- Sodium 946 mg(39%)
- Calories 422
Preparation Place the olive oil in a large heavy-bottomed pot over medium heat. When the oil is hot, add the shallots and garlic, season with salt and pepper, and cook until the shallots are translucent but still have a bit of crunch, about 3 minutes. Add the sausage to the pan and cook, stirring to crumble it, for 5 minutes, or until thoroughly cooked. Add the wine and rosemary and bring to a boil. Lower the heat to medium, add the mussels, cover the pan, and steam until the mussels open, 3 to 5 minutes. Sprinkle the parsley and bread crumbs over all. Divide the mussels among six bowls and ladle the broth and sausage over them. Serve with crusty bread. Reprinted with permission from A Return to Cooking by Eric Ripert and Michael Ruhlman, © 2002 Artisan, A Division of Workman Publishing Company, Inc.
Preparation Place the olive oil in a large heavy-bottomed pot over medium heat. When the oil is hot, add the shallots and garlic, season with salt and pepper, and cook until the shallots are translucent but still have a bit of crunch, about 3 minutes. Add the sausage to the pan and cook, stirring to crumble it, for 5 minutes, or until thoroughly cooked. Add the wine and rosemary and bring to a boil. Lower the heat to medium, add the mussels, cover the pan, and steam until the mussels open, 3 to 5 minutes. Sprinkle the parsley and bread crumbs over all. Divide the mussels among six bowls and ladle the broth and sausage over them. Serve with crusty bread. Reprinted with permission from A Return to Cooking by Eric Ripert and Michael Ruhlman, © 2002 Artisan, A Division of Workman Publishing Company, Inc.
