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Steamed Mussels with Tomatoes On the Vine & Marguez Sausage

Serves 4

Serves 4 as and appetizer or 2 as a main course. Clams can be substituted for the mussels or a combination of both clams and mussels can be used for this recipe.

• 3 pounds fresh mussels, scrubbed and debearded
• 1 clove garlic, finely minced
• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• 3 Windset Tomatoes on the Vine tomatoes, coarsely chopped
• 1/4 cup dry white wine
• 1/2 cup whipping cream
• 2 fresh Merguez sausage, sliced
• 2 tablespoon Italian parsley, chopped

In a large saucepan heat the oil and butter over med/high heat. Add the sausage and cook through, about 2 minutes each side. Remove the sausage from the pan and add the garlic. Sauté the garlic for a minute and add the white wine and whipping cream. Add the Windset Tomatoes on the Vine tomatoes and mussels and cover. Cook the mussels for 4 minutes or until they are fully opened. Discard any unopened mussels. Add the cooked sausage and the Italian parsley and stir.

Serve in bowls with crusty bread to mop up the sauce.

About the chef

Passionate and talented, head chef Dana Reinhardt creates truly inspired recipes showcasing all Windset Farms Products.