Print
Email
 Mussels & Sausage in Tomato Broth |
 Protein ingredients. |
 Why are some mussels orange you ask. Those are the females. |
 Vegetable & citrus ingredients. |
 Seed and clean tomatos. |
 Finely dice vegetables. Press and cream garlic. |
 Spices and herbs. Basil, Italian Herbs, Italian sausage seasoning, garlic pepper and salt. |
 Saute onion and celery in olive oil until translucent. |
 Add tomatos and saute a few minutes until juices begin to run. |
 Add garlic and saute about a minute until fragrant. |
 Add broth, wine, lemon juice, spices and tomato paste. |
 Add sausage pieces. |
 Cover and simmer on low heat for 15-20 minutes; stirring every few minutes. |
 Add mussels. |
 Cover and simmer 2-3 minutes. Do not overcook. |
 Place in bowls and top with parsley. Dish is ready for the table. |
| prev | 1 of 16 | next |  Add a photo | |
A simple but tasty dish of mussels and sausage in a rich tomato broth. A nice meal with a salad and good bread for soaking up the sauce. I used cultivated mussels as the fresh at local stores didn't look that good. By all means use live fresh mussels if they are available.
With the tomato and sausage in the dish either a red or white wine works. I opted for a red. Viansa Augusto 2005 Sonoma Valley Barbera was the choice. This is an elegant wine. Fruity but not wimpy. It was made as a tribute to Augusto Sebastiani one of the early pioneers of Sonoma Valley wine making. Barbera was said to be his favorite grape.
Ingredients
- Protein:
- 2 lb Mussels
- 6 oz link sausage; 2 links (I used Aidell's chicken artichoke) cut into quarters
- Vegetables:
- 4 oz celery; 2 stalks, diced
- 8 oz onions; 1 large, diced
- 3 cloves garlic, pressed and creamed
- 8 ea Roma tomatos, about 16 oz seeded and diced
- Minced parsley for garnish
- 3 tbsp olive oil
- Sauce:
- 3 cups chicken stock
- 3/4 cup dry white wine
- 5 oz tomato paste
- 1 tsp dried basil
- 1 tsp Italian herbs
- salt/garlic pepper to taste
- 2 tsp italian sausage seasoning (I used Penzey's)
- 1 tbs lemon juice
Directions
- Saute celery and onion in olive oil on medium heat until translucent. About 4-5 minutes.
- Add tomatos and saute 3-4 minutes.
- Add garlic and saute 1 minute until fragrant.
- Add broth, white wine, tomato paste, lemon juice, sausage pieces and spices. Cover and simmer on low heat for 15-20 minutes until sauce forms and flavors meld.
- Taste for seasoning and adjust if necessary.
- Add mussels; cover and simmer for 2-3 mintues. Do not overcook.
- Place in bowls and top with parsley.
- Dish is ready for the table.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 879g | |
| Recipe makes 4 servings | |
| Calories 600 | |
| Calories from Fat 260 | 43% |
| Total Fat 29.09g | 36% |
| Saturated Fat 6.66g | 27% |
| Trans Fat 0.09g | |
| Cholesterol 96mg | 32% |
| Sodium 1670mg | 70% |
| Potassium 2182mg | 62% |
| Total Carbs 37.37g | 10% |
| Dietary Fiber 7.1g | 24% |
| Sugars 16.46g | 11% |
| Protein 40.53g | 65% |
Advertisement
Advertisement
Menus and Pairings
Wine and Drink Pairings: Barbera
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
