Ingredients
- 1 teaspoon olive oil
- 8 ounces (230 grams) andouille sausage
- 2 tablespoons (30 grams) unsalted butter
- 1 yellow onion
- 3 cloves garlic
- 2 roma tomatoes
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne
- kosher salt to taste
- ½ cup (120 ml) dry white wine
- 2 cups (480 ml) chicken broth
- 2 pounds (900 g) mussels
- ½ cup (120 ml) heavy cream
- parsley to taste
- toasted french bread for serving
Instructions
- Slice the andouille sausage and chop the onion, garlic and tomato. Clean the mussels and discard any with damaged shells (for full cleaning and debearding instructions, see above post).
- Add the olive oil and sausage to a large pot over medium heat. Cook for 5-10 minute or until browned, stirring occasionally.
- Melt the butter in the pan and then add in the onion. Cook for an additional five minutes or until translucent.
- Add the garlic and cook one to two minutes.
- Stir in the chopped tomato, paprika, oregano, cayenne, salt and pepper. Mix well and cook for one minute.
- Pour in the white wine and cook for 3-4 minutes, scraping the brown bits up from the bottom of the pan.
- Pour in the chicken broth and simmer uncovered for 10 minutes.
- Add the mussels. Cover the pot and cook over medium-high heat until all mussels are open (about 3-5 minutes). If using fresh mussels, discard any mussels that haven’t opened.
- Remove from heat and stir in the heavy cream.
- Garnish with parsley and serve with toasted french bread.
Notes
Mussels: While this recipe was written for fresh mussels, frozen mussels would work as well! Most frozen mussels that you buy in the store are already fully cooked so we’re essentially just reheating them. To use them in this recipe, you can even add them directly to the pan without thawing them!