Hook & Ladder Mussels Recipe
Prince Edward Island mussels sautéed in a white wine red sauce with ground Italian sausage, crushed garlic, red pepper flakes and fresh parsley served with toasted baguette bread for dipping.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Mussels
Rinse the mussels under cold water, scrubbing the shells to remove any dirt. Discard any mussels that are open and do not close when tapped.
- 2
Cook the Sausage
In a large pot or Dutch oven, heat olive oil over medium heat. Add the ground Italian sausage and cook until browned, breaking it apart with a spoon, about 5-7 minutes.
- 3
Add Garlic and Seasoning
Stir in the crushed garlic and crushed red pepper flakes, cooking for an additional 1-2 minutes until fragrant.
- 4
Deglaze with Wine
Pour in the white wine, scraping the bottom of the pot to release any browned bits. Allow to simmer for 2-3 minutes.
- 5
Add Mussels
Add the cleaned mussels to the pot. Cover and cook for about 5-7 minutes until the mussels open up. Discard any that remain closed.
- 6
Finish with Parsley
Stir in the chopped fresh parsley and season with salt and black pepper to taste.
- 7
Prepare the Baguette
While the mussels are cooking, slice the baguette and toast until golden brown.
- 8