Recipe:
2 1/2 dozen mussels (cleaned and beards removed)
1/2 lb Italian sausage
1 tbs EVOO
4 tbs butter (diced)
3 cloves garlic (minced)
1 shallot (minced)
1 banana pepper (sliced)
1 tomato (diced)
1 cup white wine
1 cup chicken stock
1/2 lemon
1/4 cup parsley (chopped)
Salt and pepper to taste
Garlic bread:
1 baguette (cut into 3/4” slices on hard bias)
EVOO
Salt
1 clove garlic
In a large pan cook sausage while breaking up. Once sausage is cooke through remove from pan and set aside. Heat the oil and 2 tbs butter
Sauté garlic and shallot over medium heat until softened. Add banana peppers and sauté for 2 minutes. Add tomato and sauté 2 minutes. Add wine, stock, and juice of half the lemon. Add sausage back into the pan. Bring to a simmer season with salt and pepper. Add mussels and cover cook for around 4 minutes until mussels open. If any haven’t opened discard. Turn off heat and stir in parsley and remaining butter.
For garlic bread line the pieces of bread on a sheet tray. Drizzle with EVOO and sprinkle with salt. Broil until golden brown then cut garlic clove in half and rub each piece of toast.