Photo: Jennifer Davick; Styling: Linda Hirst
Yield
Makes 4 servings

Using fresh pasta makes this dish super quick to prepare. Traditional dried pasta works equally well; just plan for a few extra minutes of cook time. For a spicy twist, try Andouille sausage and beer instead of smoked sausage and wine.

How to Make It

Step 1

Cook pasta according to package directions. Drain; set aside.

Step 2

Heat oil in a 6-quart soup pot over medium heat; add sausage, and cook 4 minutes or until golden brown. Add shallot, and cook 2 minutes or until tender.

Step 3

Add wine, and bring to a boil. Add mussels and tomatoes; cover and cook, stirring occasionally, 2 minutes or until mussels open. (Discard any that do not.) Stir in parsley.

Step 4

Divide reserved pasta among serving bowls; top with mussels mixture. Serve with French bread.

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