Mussels With Andouille Sausage And Garlic Parsley Sauce Food

CAJUN MUSSELS AND ANDOUILLE SAUSAGE

Steps:

• Slice the andouille sausage and chop the onion, garlic and tomato. Clean the mussels and discard any with damaged shells (for full cleaning and debearding instructions, see above post).
• Add the olive oil and sausage to a large pot over medium heat. Cook for 5-10 minute or until browned, stirring occasionally.
• Melt the butter in the pan and then add in the onion. Cook for an additional five minutes or until translucent.
• Add the garlic and cook one to two minutes.
• Stir in the chopped tomato, paprika, oregano, cayenne, salt and pepper. Mix well and cook for one minute.
• Pour in the white wine and cook for 3-4 minutes, scraping the brown bits up from the bottom of the pan.
• Pour in the chicken broth and simmer uncovered for 10 minutes.
• Add the mussels. Cover the pot and cook over medium-high heat until all mussels are open (about 3-5 minutes). If using fresh mussels, discard any mussels that haven't opened.
• Remove from heat and stir in the heavy cream.
• Garnish with parsley and serve with toasted french bread.

SPICY MUSSELS WITH CHORIZO AND WINE

Steps:

• In a large saucepan or Dutch oven, cook the onions in the butter over medium heat until soft, about 5 minutes. Add the garlic and chorizo to the onions and cook until the sausage loses its raw color, about 5 minutes. Add the harissa and red pepper flakes, and then turn up the heat to high.
• Once fragrant, deglaze the pan with the wine, allowing to bubble for a minute. Lower the heat to medium, add the chicken stock and bring to a simmer. Add the prepped mussels and cover to steam until the mussels open, 3 to 4 minutes. Add the cream and stir. Serve immediately with plenty of sliced French bread for dipping.

GRILLED ANDOUILLE SAUSAGE WITH SHRIMP, CLAMS, MUSSELS AND GARLIC WITH GRILLED COUNTRY BREAD WITH ANCHOVY BUTTER

Steps:

• For the Country Bread: Combine the butter and anchovies in a food processor and process until smooth; season with salt and pepper.
• Grill the bread until lightly golden brown on both sides, about 20 seconds per side. Remove from the grill and slather some of the anchovy butter on 1 side. Cut each slice in half, while still hot.
• For the sausage and shrimp: Heat the grill to high.
• Brush the sausage with oil and grill until golden brown on both sides and just cooked through. Remove to a platter.
• In a large bowl, toss the shrimp with oil, anchovy butter, and season with salt and pepper, to taste. Grill until slightly charred on both sides and just cooked through, about 1 1/2 minutes per side. Remove to the platter with the sausage.
• Heat a few tablespoons of oil in a large stockpot on the grates of the grill or the side burner of the grill. Add the garlic and cook until lightly golden brown. Stir in the wine, clam juice and thyme, bring to a boil and cook until reduced by half. Add the clams and mussels, cover the pot and cook until all have opened, discarding any that have not opened. Remove with a slotted spoon to a large bowl. Add the sausage and shrimp to the broth and cook for 1 minute. Stir in the butter and parsley and cook for another minute. Season with salt and pepper, to taste. Return the clams and mussels to the pot and cook until just warmed through, about 1 minute. Serve in large bowls with the grilled bread. Garnish with more parsley.

MUSSELS WITH ANDOUILLE SAUSAGE AND GARLIC-PARSLEY SAUCE

Steps:

• Cook parsley in large pot of boiling salted water 5 seconds. Drain. Transfer to ice water. Drain well. Squeeze excess liquid from parsley. Transfer to food processor and puree until smooth. Add butter and process, using on/off turns, until combined. Transfer to small bowl. Cover and refrigerate. (Can be prepared 2 days ahead. Keep refrigerated.) Heat oil in heavy large pot over medium heat. Add sausage; saute until brown, about 5 minutes. Add mussels, shallots, and garlic, and saute 3 minutes. Add wine to pot. Increase heat to high. Cover and cook until mussels open, about 10 minutes (discard any mussels that do not open). Add parsley butter and stir to melt. Season to taste with salt and pepper. Divide mussels and sauce equally among 4 bowls and serve. *A smoked pork-and-beef sausage, available at specialty foods stores. Smoked bratwurst, kielbasa, or smoked Hungarian sausage can be substituted.

MUSSELS WITH SPICY ITALIAN SAUSAGE

Steps:

• Place the olive oil in a large heavy-bottomed pot over medium heat. When the oil is hot, add the shallots and garlic, season with salt and pepper, and cook until the shallots are translucent but still have a bit of crunch, about 3 minutes.
• Add the sausage to the pan and cook, stirring to crumble it, for 5 minutes, or until thoroughly cooked. Add the wine and rosemary and bring to a boil. Lower the heat to medium, add the mussels, cover the pan, and steam until the mussels open, 3 to 5 minutes.
• Sprinkle the parsley and bread crumbs over all. Divide the mussels among six bowls and ladle the broth and sausage over them. Serve with crusty bread.

STEAMED MUSSELS WITH GARLIC AND PARSLEY

Steps:

• Heat broiler. Put olive oil in a large heavy-bottomed soup pot or Dutch oven over medium heat. Add the minced garlic and red pepper and let sizzle for 30 seconds without browning. Add the mussels, stir to coat and increase heat to high. Add the wine or water, and put on lid. After 2 minutes, give the mussels a stir, then replace lid and continue cooking until all mussels have opened, 6 to 8 minutes.
• Paint cut sides of the baguette pieces with oil and place cut side up under broiler to toast. Rub toasts with the remaining garlic cloves.
• Stir the chopped parsley into the mussels, then ladle mussels and broth into bowls. Serve with the garlic toasts.

MUSSELS PROVENCAL

Steps:

• Bring a large pot of water to boiling. Cook pasta in boiling water until al dente, about 8 to 10 minutes. Drain.
• Meanwhile, heat olive oil in a large saucepan over medium heat. Cook onion and garlic in oil until soft. Stir in diced tomatoes, tomato paste, and mushrooms, and add the mussels. Season with basil, oregano, and tarragon. Cover, and simmer for 10 minutes.
• Stir in olives and fresh tomatoes. Cover, and simmer 5 minutes.
• Serve mussels and sauce over pasta.