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.
2 teaspoons canola oil
2 ounces chopped turkey kielbasa
1 1/4 cups chopped onion
8 garlic cloves, minced
1 tablespoon smoked paprika
1 pound red potatoes, cut into 1/2-inch pieces (about 3 cups)
1 3/4 cups unsalted chicken stock (such as Swanson)
1/2 cup white wine
40 mussels (about 1 1/2 pounds), scrubbed and debearded
2 tablespoons fresh lemon juice
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
4 lemon wedges
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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