This year, The Fiance and I rang in the new year with 5 friends after cooking and devouring a delicious meal. We’re still still learning how to be good hosts, how much wine to provide and how often to fan the smoke alarm. Timing all the components to be ready at the same time in a small condo kitchen was a challenge. Oven time and temperature was the hardest to coordinate. We made a prime rib roast for the entrée and this mussel recipe for an appetizer. We used a 5lb bag of fresh mussels from Diana’s seafood (out go to for fresh oysters) and there was more than enough to feed everyone. In addition to the giant platter pictured, there was a second pot full. We also cooked the recipe in two batches, so do adjust the ingredients based on the amount of mussels being cooked.
- 5 lbs of fresh mussels
- 5 cloves of garlic
- 7 shallots
- 1/4 cup of butter
- 1 tsp sea salt
- 1/2 cup of dry white wine
- 2 spicy italian sausages
- 2 sprigs of dried rosemary
- Scrub the mussels and pull away any seaweed
- Mince the garlic and shallots
- Remove the casing from the sausages
- In a large pan/wok, melt the butter and saute the shallots and garlic
- Add in the sausage and sautee until cooked
- Add in the white wine, rosemary and bring to a boil
- Throw in the mussels and steam for 2-4 mins, until they open (if using frozen mussels, steam for 7-8 minutes)
- Discard any mussels that didn't open and serve
- Adjust ingredients based on amount of mussels used
- The sauce is great for dipping bread in
Step by Step Photos
Prep ingredients
Mince garlic, shallots and remove sausage casings
In a large pan, melt the butter, sautee the garlic and shallots, add sausage, bring to a boil and then steam mussels for 2-4 minutes
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