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Jim Henkens; Karen Shinto Photo by: Jim Henkens; Karen Shinto

Mussels with Sausage and Thyme

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.

Sunset NOVEMBER 2007

  • Yield: Makes 10 to 12 servings

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. 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. 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. 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.

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
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Mussels with Sausage and Thyme recipe

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