Whether you love or hate mussels, it’s hard to resist spicy sausage in a finger licking white wine and garlic butter sauce! Mussels are a seafood that I actually grew to enjoy. The chewy texture wasn’t initially appealing to me, until I realized I’d only been presented with overcooked versions of this tasty underwater treat . When cooked properly, these little morsels of seafood goodness are perfect as an appetizer or can be deliciously tossed with your favorite seafood pasta. I added turkey sausage to this dish to make it more filling, and the flavors of fennel and spice gave it the extra kick I craved. The broth of a mussel dish can be the best part, so don’t forget a loaf of crusty bread to soak it all up when serving.
- When mussels are purchased they are typically very dirty, so be sure to clean and scrub under cold water. They may have a piece of seaweed type string, called a ‘beard’. Remove this with your fingers or cut with a small knife before cooking.
- Discard any mussels that are cracked or broken before cooking.
- If a mussel does not open after it has been cooking, don’t try to pry it open – just discard it.
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