Mussels with Sausage and Thyme

Jim Henkens; Karen Shinto

Thyme adds a warm herbal note to the savory sausage and briny-sweet mussels. Prep and Cook Time: 25 minutes. Notes: If using sausage links, remove casings and crumble meat before adding it to the pan. You can cook the aromatics a day ahead (through step 2), cover and chill them, then reheat before adding mussels.

Yield: Makes 10 to 12 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 144
  • Calories from fat: 75%
  • Protein: 6.3g
  • Fat: 12g
  • Saturated fat: 5.3g
  • Carbohydrate: 2.1g
  • Fiber: 0.1g
  • Sodium: 261mg
  • Cholesterol: 32mg

Ingredients

  • 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

Preparation

  1. 1. 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.
  2. 2. 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.
  3. 3. 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.
  4. Note: Nutritional analysis is per serving.
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