Coastal Living MARCH 2013
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.
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