Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Julianna Grimes
Recipe by Cooking Light May 2014

Gallery

Credit: Colin Clark; Styling: Lindsey Lower

Recipe Summary test

hands-on:
15 mins
total:
25 mins
Yield:
Serves 4 (serving size: about 10 mussels, 1/2 cup broth, and 1 lemon wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

284 calories; fat 6.6g; saturated fat 1.2g; mono fat 2g; poly fat 1.5g; protein 20g; carbohydrates 33g; fiber 4g; cholesterol 36mg; iron 6mg; sodium 583mg; calcium 79mg.
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