Steamed Mussels and Andouille in White Wine Broth

The humble mussel is one of the tastiest of shellfishes, in my opinion. Mussels are easy to clean, easy to cook, and easy to pair with a flavorful broth or simple butter drizzle.

For this recipe, a bit of Andouille sausage adds a savory touch and just enough heartiness to make this one-pan dish a satisfying dinner for two. Fresh tomatoes, white wine, and chicken broth provide a light, tasty broth to steam the mussels in, and everything comes together in about 20 minutes.

Note: I served this dish as dinner for two, but it would also work as a starter course for four.

Serves 2 (for dinner)

Ingredients

• 2 tbsp olive oil
• 4 oz andouille sausage link, cut into 1/2-inch slices
• 1 medium shallot, thinly sliced
• 1 garlic clove, finely chopped
• 1 cup halved grape tomatoes
• 1 cup chicken broth
• 1/3 cup dry white wine
• 1 tbsp tomato paste
• sea salt
• freshly ground black pepper
• 1 lb mussels, scrubbed, beards removed
• 1/4 cup chopped flat-leaf parsley

Mussels and Andouille

Tomatoes, Garlic, and Shallot 

Preparation

1. Heat a wide, deep pot over medium-high heat and add the oil. Add the sausage and cook, turning a few times, until browned, 5 minutes. Add the shallot and garlic and sauté 1 minute.
2. Add the tomatoes, broth, wine, and tomato paste and season with salt and pepper. Stir until well combined. Bring to a simmer, reduce the heat to low, cover, and cook until the tomatoes begin to soften, 7-8 minutes.
3. Add the mussels, re-cover the pot, and simmer until the mussels open, 3-5 minutes. (Discard any that do not open.) Stir in 1/4 cup parsley.

Andouille Beginning to Cook

Browned Andouille

Shallot and Garlic

Broth Mixture Added 

Cooked Broth Mixture 

Mussels Added

To serve, divide the mussels, sausage, and broth between 2 shallow bowls and serve right away.

Steamed Mussels and Andouille in White Wine Broth