Tuesday, January 26, 2010

Mussels with sausage

OK, I live in one of the worldwide centers for mussels, oysters and wine...and, I am not a real shellfish fan, nor do I prefer the wines of this region of France! Also,even though my mother grew up on Canadian lobster, I have never cooked shellfish before this recipe. Of course, I decided to cook this for 20 French locals... and they all wanted the recipe. :)

4 TBS (3soupspoons) butter, divided
1/2lb (500grams) ground sausage or farci meat (with herbs)
(you can links instead just break open and crumble the meat out)
2 shallots, minced
2 garlic cloves, minced
1 cup dry white wine
juice of 2 lemons ( i just squeeze them by hand, into the pan)
3 lbs (2 kgs) mussels, cleaned (you can ask your fishmonger to do this)
2 TBS (2 coffeespoons) thyme
ground pepper (opt)
bunch of fresh parsley (opt)

In large pot melt 1 TBS of the butter. Add sausage/farci meat and cook stirring it into bits (try not to eat it all...) until cooked through.

Add shallots & garlic, stir until you smell them. About 1 minute.
Add wine, increase heat to high, cook until liquid is reduced to half. Reduce heat to medium and stir in rest of butter and lemon juice.

Add mussels, place bunch of parsley, still tied in a bunch on top. Cover. Increase heat to high. Stir now and then until mussels are cooked- meaning they are all open and come out of their shell easily. About 5-6 minutes.

Take out parsley. Stir in thyme and pepper.
Serve immediately.

You will need no utensils to eat. Use an empty shell, still attached to its other side, as a pincher to get out the other mussels from their shells. You will need a fork for the sausage, and.... don't forget the bread....

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