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Smoky Portuguese-Style Mussels

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.

Ingredients

  • 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

Nutrition Information

  • calories 284
  • fat 6.6 g
  • satfat 1.2 g
  • monofat 2 g
  • polyfat 1.5 g
  • protein 20 g
  • carbohydrate 33 g
  • fiber 4 g
  • cholesterol 36 mg
  • iron 6 mg
  • sodium 583 mg
  • calcium 79 mg

How to Make It

  1. 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.