Steamed mussels with tomatoes and sausage
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.
SERVES
4
Ingredients
- 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
Directions
- 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.
- Discard any mussels that haven’t opened.
- 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.
- 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 www.robertrose.ca Reprinted with permission. Available where books are sold.
Image credit: Ashley Lima
