Serves 4 (serving size: about 10 mussels, 1/2 cup broth, and 1 lemon wedge)
Photo: Colin Clark; Styling: Lindsey Lower
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.
Supremely delicious ! Usually with CL recipes,their 4 servings only provides 3'servings for my family but this one went the distance to 4 full servings. I only had regular paprika and it,was a big hit! Thanks !
I gave 3 stars because I have not made this, yet, but because chourico and kielbasa can be so different, I wanted to share that one can buy from Michaelsprovision.com both turkey chourico and turkey linguica. Will try this recipe shortly. These sausages would be more authentic. One of their ingredients is already in this dish - paprika.
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