2 shallots, minced
1 clove of garlic, smashed and minced
1 cup of cherry tomatoes, halved
6-8 sprigs of parsley leafs, removed and minced
2 links of turkey Italian sausage
1 pound of mussels
1 chicken bullion mixed with 1 cup hot water
dash of red pepper flakes
1 cup white wine
1 tablespoon olive oil
Put the olive oil in a deep pan and heat on medium heat. When hot, remove the casing off the turkey sausage and add to the pan. Brown the sausage and break it up. When browned and crumbly, remove with slotted spoon and set it aside.
Using the oil and sausage drippings, saute the shallots and garlic until soft and translucent (about 2-3 minutes). Add the tomatoes and saute until softened, about 5 minutes. Add the wine and cook until reduced by half, 5-8 minutes.
Add back the sausage and bullion, the pepper flakes and the mussels. Cover and simmer about 7-8 minutes (when mussels pop open), add the parsley and serve in bowls with crusty bread. YUMMY!!!
Friend or follow me for more great posts! Jenn Abadie Scioneaux