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Steamed Mussels with Tomatoes on the Vine & Merguez Sausage

Dana Reinhardt
Prep time25 minutes
Cook time10 minutes
DifficultyModerate
Serves4
Average: 4.8 (11 votes)Your rating: None

Serves 4 as an appetizer or 2 as a main course. Clams can be substituted for mussels or a combination of both clams and mussels can be used for this recipe.

  • 1 Tbsp. extra virgin olive oil
  • 1 Tbsp. butter
  • 2 fresh Merguez sausage, sliced
  • 1 clove garlic, finely minced
  • ¼ cup dry white wine
  • ½ cup whipping cream
  • 3 lbs. fresh mussels, scrubbed and debearded
  • 3 Windset Farms™ Tomatoes on the Vine coarsely chopped
  • 2 Tbsp. Italian parsley, chopped

Instructions:

  1. In a large saucepan heat oil and butter over med/high heat. Add sausage and cook through, (about 2 minutes each side).
  2. Remove sausage from pan and add garlic. Sauté garlic for a minute and add white wine and whipping cream. Add Windset Farms™ Tomatoes on the Vine, mussels and cover. Cook mussels for 4 minutes or until they are fully opened. Discard any unopened mussels. Add cooked sausage, Italian parsley and stir.
  3. Serve in bowls with crusty bread to mop up the sauce.

 

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