Drunken Mussels with Andouille Sausage
There may not be a more satisfying meal than a mussel stew on a chilly day. This drunken mussels recipe bring together seafood, meat, beer, umami tomatoes and more for a warming and filling dish. Oh yeah, and mussels are quite good for you and on lower end of the cost spectrum. If you’re not familiar with Mussels and are in New York City check out the restaurant Flex Mussels. They have a whole menu dedicated to different flavor combinations of mussel dishes. Not in the city, well then give this recipe a try. You can modify to create several versions of this mussels recipe while still delivering an epic meal, this recipe never fails.
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Ingredients
- 2 lbs mussels
- 1/2 can hefeweisen or saison beer (6 oz)
- 1 cup water
- 2 8 oz cans muir glen whole fire roasted tomatoes cut into cubes
- 5-6 spoonfuls tomato sauce from can
- 1/2 onion chopped
- 3-4 cloves garlic
- 1/2 tbsp paprika (preferably organic)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 andouille sausage - sliced 1/4 inch wide (chorizo as a substitute)
- 1 bay leaf
- 1 small handful parsley leaves
- 3-4 tbsp extra virgin olive oil enough to cover the bottom of the pan
Ingredients
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Instructions
- Heat deep pot on medium high for 2 minutes
- Add olive oil and heat for 1 minute
- Add garlic and onion, cook for 5 minutes until soft and starting to brown on the edges
- Add andouille sausage, salt and pepper, cook for 5 minutes
- Add tomatoes and tomato sauce, cook for 5-10 minutes until bubbling
- Add bay leaf, paprika, parsley, and cook for 5 minutes
- Add mussels, beer, and water
- Cover and cook for 5 minutes until the mussels open up
- Turn off heat and keep covered until ready to serve
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