Steamed mussels with tomatoes and sausage

By Sylvia Kong
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Buy mussels that are tightly closed or that snap shut when lightly tapped; there should be no fishy smell. The flavorful sausage in this dish complements the tender briny mussels. This is a favorite meal of Sylvia’s family. They enjoy it served with crusty bread or french fries to soak up the delicious broth.



  • 1 tablespoon canola oil
  • 1 pound (500 grams) fresh spicy Italian or chorizo sausage, casings removed
  • 1 can (19 oz/540 mL) petite cut garlic tomatoes and olive oil
  • 1-1/2 cups (375 millilitres) white wine
  • 1/4 cup basil pesto, store-bought, or 60 ml Basil Pesto (page 206)
  • 1-1/2 pound (750 grams) black mussels, cleaned and debearded
  • Salt and black pepper


  1. In a large heavy pot, heat oil over medium-high heat. Add sausage and break apart into bite-size pieces. Cook for five minutes until golden brown. Add tomatoes and wine and bring to a boil, cook for five minutes. Stir in pesto and mussels, cover and reduce heat to medium. Cook for three minutes, or until mussels open. Season to taste with salt and pepper.
  2. Discard any mussels that haven’t opened.
  3. Tip: Mussels are alive when you buy them. It’s best to cook them soon after purchase; however, they can be stored in the refrigerator for up to two days. Place mussels in a large bowl and cover them with a damp towel to keep them moist.
  4. Tip: Debearding is removing the hairy part on the mussel — simply pull it off toward the hinge, then give the mussels a gentle scrub under cold running water.

Courtesy of Best of Bridge 5-Ingredient Cooking by Sylvia Kong and Emily Richards © 2020 Reprinted with permission. Available where books are sold.


Image credit: Ashley Lima

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