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Mussels and Italian Sausage




Source of Recipe


seattle times


List of Ingredients




- � cup olive oil
- � pound bulk Italian sausage
- 2 teaspoons minced garlic
- 3 pounds mussels, cleaned and debearded
- � cup chopped Italian parsley
- � teaspoon red chili flakes, more or less to taste
- 1 cup white wine
- 2 cups canned, peeled Italian plum tomatoes, pureed
- � teaspoon fresh ground pepper





Recipe



1. In a very large skillet or Dutch oven with a tight-fitting lid, heat olive oil over medium-high heat. Add sausage and saut� until browned and three-fourths cooked. Add garlic, mussels, parsley and chili flakes; saut� a little more. Add white wine, tomatoes and black pepper. Cover and cook until mussels are opened, about 3 to 6 minutes. (Discard mussels that don't open.)

2. Serve in large, flat bowls with thick slices of rustic bread.