Tasty Italian Mussels
Number of Servings: 5
Source: Newfoundland and Labrador Department of Fisheries and Aquaculture
Ingredients
2 1⁄2 lb (1.5 kg) fresh PEI Mussels
1 lb (500 g) chorizo sausage or hot italian sausage, sliced
1⁄4 cup (60 mL) olive oil
1 cup (250 mL) onion, thinly sliced
1⁄2 cup (125 mL) green onion, thinly sliced
4 clove garlic, minced
2 cups (500 mL) salsa sauce
1 cup (250 mL) dry white wine
dash salt and pepper
Method
- Rinse fresh PEI Mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
- Sauté the sausage, onions and garlic in olive oil in a large fry pan until onion is golden.
- Lay cleaned mussels on top of onions and sausage. Add wine and salsa. Mix and cover.
- Steam for 4-7 minutes. Add salt and pepper to taste.
- To serve, place mussels and sausage in bowls and spoon cooking sauce over. Remove any mussels that do not open.