Photo: Colin Clark; Styling: Lindsey Lower 
Hands-on Time
15 Mins
Total Time
25 Mins
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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Ratings & Reviews

erikisst's Review

June 04, 2014
Delicious! Easy, cheap and full of flavor. Serve with a salad and some crusty bread. Perfect weeknight meal.

MsLaurie's Review

April 14, 2014
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 !

TTCostaDC's Review

April 17, 2014
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 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.