MUSSELS WITH ITALIAN SAUSAGE
Super easy, hearty, and satisfying, and another great way to cook with the leftover wine from earlier in the week.
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, chopped
salt, pepper, and red pepper flakes, to taste
2 links spicy Italian sausage, casings removed and roughly chopped (and frankly, plain ground turkey works well too, just season to taste)
1/2 cup last night’s red wine
1 rosemary sprig and fresh thyme and Italian parsley if you’ve got it
1 can of diced tomatoes or jar of pasta sauce
2.5 - 3 pounds small mussels, scrubbed and beards removed, open or broken ones discarded
1 tablespoon chopped flat-leaf parsley
Spaghetti or crusty bread
Pour yourself a glass of wine, turn on some tunes, and shake off the day.
Heat your olive oil in a nice big pot with a lid. Sauté your onion and garlic, add your favorite dried herbs (I like herbs de provence mix), salt and pepper, red chile flakes, cook 3-5 minutes.
Add the sausage to the pan and cook, stirring to break it up, for 5 minutes, or until cooked through.
Add the wine, diced tomatoes and rosemary and bring to a boil. Lower to medium, let reduce for 10 minutes or so then add the mussels, cover the pan, and steam until the mussels open, about 5 minutes.
Serve atop cooked spaghetti or in a bowl with a side of crusty bread. Sprinkle the parsley on top. Cheers!