Having been a cautious eater my whole life, it would surprise many people who knew my younger self that I enjoy a more exotic array of food. Although mussels may be considered a more adventurous food, they are actually a simple ingredient that takes on the flavors of whatever they are cooked in. This simple dish is so easy to make you may think you are doing something wrong. Cooking vegetarian? Swap out the chicken sausage and broth for vegetable broth and an extra veggie like kale.
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1/2 pound raw chicken sausage
1 cup grape tomatoes, halved
1/2 cup white wine
1 cup chicken broth
1 pound mussels, remove any mussels that are cracked or open
2 tbsp chopped parsley
1. Heat olive oil in a large rimmed skilled (with a lid). Add onions and garlic and saute until translucent, 5 min. Add tomatoes and saute an additional 3 min.
2. Remove sausage from casing and rumble into skillet, breaking it apart in the pan with a spatula. Saute until browned and cooked through, about 5 to 7 min.
3. Add white wine and simmer until reduced by half. Add chicken stock. Bring to a boil and simmer until liquid has thickened slightly, 7 min.
4. Add mussels and cover with lid until shells have opened, 5 min.
5. Toss all ingredients together to incorporate and sprinkle with chopped parsley
