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Drunken Mussels Andouille Sausage
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Drunken Mussels with Andouille Sausage

Author: Andrew Gavin
Drunken Mussels with Andouille Sausage
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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
  • 4 sprigs thyme
  • 3-4 tbsp extra virgin olive oil, enough to cover the bottom of the pan

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

Notes

For a more robust meal you can boil some baby or yellow potatoes on the side (boil for 15-20 minutes), slice and add to the pot.  Or serve as is with a toasted baguette.
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