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Mussels with Smoked Sausage and Tomatoes

Photo: Jennifer Davick; Styling: Linda Hirst

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.


  • 1 (9-ounce) package fresh linguine or fettuccine
  • 1 tablespoon olive oil
  • 12 ounces smoked sausage, diced
  • 1 large shallot, chopped
  • 1 cup white wine
  • 2 pounds fresh mussels, scrubbed and debearded
  • 2 large tomatoes, cut into thin wedges
  • 2 tablespoons fresh parsley or chervil leaves
  • French bread

How to Make It

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

  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.

  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.

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