Photo: Colin Clark; Styling: Lindsey Lower 
Hands-on Time
15 Mins
Total Time
25 Mins
Yield
Serves 4 (serving size: about 10 mussels, 1/2 cup broth, and 1 lemon wedge)

Paprika and turkey sausage infuse the broth and lend a smoky flavor to the mussels, which are a sustainable, affordable choice. A squeeze of lemon brightens the dish.

How to Make It

Heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Add sausage; cook 3 minutes, stirring to brown on all sides. Add onion and garlic; cook 2 minutes, stirring frequently. Add paprika and potatoes; cook 1 minute. Add stock, scraping pan to loosen browned bits. Bring to a simmer; cover and cook 15 minutes, stirring occasionally. Add wine; simmer 5 minutes. Add mussels; cover and cook 5 minutes or until shells open. Discard unopened shells. Stir in lemon juice, pepper, and salt. Serve with lemon wedges.

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