- 4 tablespoons butter, divided
- 1/2 pound bulk pork sausage or links (see Notes)
- 1 tablespoon minced shallot
- 2 teaspoons minced garlic
- 1 cup dry white wine
- 1 tablespoon lemon juice
- 3 pounds mussels
- 2 tablespoons fresh thyme leaves
- 1/2 teaspoon freshly ground black pepper
- calories 144
- caloriesfromfat 75 %
- protein 6.3 g
- fat 12 g
- satfat 5.3 g
- carbohydrate 2.1 g
- fiber 0.1 g
- sodium 261 mg
- cholesterol 32 mg
How to Make It
In a large sauté pan or pot over medium-high heat, melt 1 tbsp. butter. Add sausage and cook, stirring to break into bits, until sausage is cooked through and starting to brown, 3 to 5 minutes.
Add shallot and garlic. Stir until fragrant, 1 minute. Add wine, increase heat to high, and cook until reduced by half, 3 minutes. Reduce heat to medium and stir in remaining butter and the lemon juice.
Add mussels, cover, and increase heat to high. Cook, stirring occasionally, until mussels are open, about 4 minutes. Stir in thyme and pepper. Divide mussels among 12 plates, along with some of the sauce from bottom of pan. Serve immediately.
Note: Nutritional analysis is per serving.