This simple, one-pot dish can be served as an appetizer or first-course
soup for four, or as a light dinner for two to three. The fresh-tomato base
cooks down rich and savory with smoked sausage and a bit of sherry—making a
flavor-loaded broth for the mussels to steam in.
Serves 2-4
Ingredients
- 2 tbsp olive oil
- 1 4-inch piece of smoked sausage, cut lengthwise in half, then thinly
sliced crosswise
- 2 scallions, white and light green parts only, thinly sliced
- 1 garlic clove, finely chopped
- 8 oz grape tomatoes, halved lengthwise
- 1 cup chicken broth
- 1/3 cup dry sherry
- 1 tbsp tomato paste
- sea salt
- freshly ground black pepper
- 1 lb mussels, scrubbed, beards removed
- chopped tarragon or flat-leaf parsley, for garnish
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Mussels and Sausage |
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Sliced Sausage |
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Sliced Tomatoes |
Preparation
- Heat a wide, deep pot over medium-high heat and add the oil. Add the sausage
and cook, stirring frequently, until browned in spots, 5 minutes.
- Add the scallions and garlic and sauté 1 minute.
- Add the tomatoes, broth, sherry, 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 break down, 7-8 minutes.
- Add the mussels, re-cover the pot, and simmer until the mussels open, 3-5
minutes. (Discard any that do not open.)
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Sausage Beginning to Cook |
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Scallions and Garlic Added |
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Tomato Mixture Added |
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Cooked Sauce |
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Mussels Added |
To serve, divide
between 2 shallow bowls and garnish with chopped tarragon or parsley.
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Steamed Mussels with Smoked Sausage in Tomato Broth |
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