Steamed Mussels with Smoked Sausage in Tomato Broth

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.

Also check out Shrimp and Mussel Chowder with White Beans and Cioppino for Two.

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

Mussels and Sausage 

Sliced Sausage

Sliced Tomatoes

Preparation

1. 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.
2. Add the scallions and garlic and sauté 1 minute.
3. 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.
4. Add the mussels, re-cover the pot, and simmer until the mussels open, 3-5 minutes. (Discard any that do not open.)

Sausage Beginning to Cook

Scallions and Garlic Added

Tomato Mixture Added

Cooked Sauce

Mussels Added

To serve, divide between 2 shallow bowls and garnish with chopped tarragon or parsley.

Steamed Mussels with Smoked Sausage in Tomato Broth