Eddie Martini's Steamed Mussels
List of Ingredients
1 1/3 cups andouille sausage, cut into coins 1/8 inch thick (about 8 ounces)
2 cups diced onion
8 teaspoons diced tomato
12 cloves garlic, chopped
1 1/2 cups tomato juice
4 tablespoons white wine
2 teaspoons freshly chopped parsley
Freshly ground black pepper to taste
32 to 48 mussels, bearded and washed
1/4 cup (1/2 stick) butter
Juice of 2 lemons
Juice of 1 lime Recipe
Set large saute pan over high heat. Add mixture and bring to rapid boil, stirring occasionally. Add mussels to pan. Cover to seal in steam. Shake mussels from time to time. Steam 3 to 5 minutes or until mussels open.
To serve: Remove mussels from pan and place in bowl. Melt butter, then mix in lemon and lime juices. Combine butter mixture with liquid mussels were cooked in. Heat through, then pour over mussels. Makes 4 appetizer servings.
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