Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Monday, August 23, 2021

Mussels with Sausage and White Beans

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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