Sautéed Mussels Recipe
Bang Island mussels, smoked sausage, garlic, cherry tomatoes, parsley, grilled bread
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Ingredients
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Main
To Serve
Method
Main
Prepare mussels
Rinse the mussels under cold water. Discard any open mussels that do not close when tapped. Pull off beards with a firm tug and scrub shells if needed. Keep refrigerated until ready to cook.
Cook sausage
Heat a large wide sauté pan or Dutch oven over medium-high heat. Add 1 tablespoon olive oil. When shimmering, add the sliced smoked sausage in a single layer and cook 4–5 minutes, stirring occasionally, until browned and slightly crisp at the edges. Transfer sausage to a bowl and set aside, leaving any rendered fat in the pan.
Soften aromatics
Reduce heat to medium. Add remaining 1 tablespoon olive oil and 2 tablespoons butter to the pan. When butter melts, add the diced shallot and sliced garlic. Sauté 2–3 minutes until fragrant and the shallot is translucent (do not let garlic brown). Add red pepper flakes and stir 30 seconds.
Add tomatoes and deglaze
Add the halved cherry tomatoes to the pan and cook 2–3 minutes until they start to soften and release juices. Pour in 1 cup dry white wine (or clam juice) to deglaze, scraping up any browned bits from the bottom of the pan. Increase heat to medium-high and simmer 2 minutes to reduce slightly.
Cook mussels
Return the browned sausage to the pan and stir to combine. Add the cleaned mussels in an even layer, then sprinkle with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Cover the pan with a tight-fitting lid and cook 5–7 minutes, shaking the pan once or twice, until the mussels have opened. Check and discard any that remain closed after cooking.
Finish sauce
Remove the lid. Add 2 tablespoons fresh lemon juice and 1 cup chopped fresh parsley, then stir gently to coat mussels in the sauce. Add remaining 2 tablespoons butter and swirl until melted to enrich the broth. Taste and adjust seasoning with additional salt, pepper, or lemon as needed.
To Serve
Ladle mussels and broth into a shallow serving bowl or serve straight from the pan. Scatter extra chopped parsley over the top and arrange lemon wedges alongside. Serve with grilled or toasted bread slices for dipping; spoon broth over bread as you eat.
Wine pairing (optional): Serve with the same dry white wine used for cooking or a crisp Sauvignon Blanc.