On their own mussels aren’t really a meal, but they could be with a quick sausage and bean sauce. For two pounds of mussels, figure on two sausages, a can of drained white beans, and about 12 ounces of your favorite store bought or fresh tomato sauce.
Using a sharp knife, slice through the casings and slide
the meat from the sausages into a hot sauce pan along with some minced shallot
and garlic. Use a spatula to break up the meat while it’s cooking.
When it’s cooked through, add the tomato sauce, drained
beans, and for a little heat, some red pepper flakes. Cover and simmer for ten
minutes.
In a separate pot, bring a half an inch of clam stock or
white wine to a boil, drop in the mussels, turn down the heat to medium, and
cover. After four minutes, pour in the sauce and a handful of chopped
parsley. Give it a gentle stir, cover
for another minute, check to see that the mussels are sufficiently cooked, then
serve. Grated parmesan is optional.
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