MUSSELS WITH ANDOUILLE SAUSAGE AND GARLIC-PARSLEY SAUCE
Steps:
- Cook parsley in large pot of boiling salted water 5 seconds. Drain. Transfer to ice water. Drain well. Squeeze excess liquid from parsley. Transfer to food processor and puree until smooth. Add butter and process, using on/off turns, until combined. Transfer to small bowl. Cover and refrigerate. (Can be prepared 2 days ahead. Keep refrigerated.) Heat oil in heavy large pot over medium heat. Add sausage; saute until brown, about 5 minutes. Add mussels, shallots, and garlic, and saute 3 minutes. Add wine to pot. Increase heat to high. Cover and cook until mussels open, about 10 minutes (discard any mussels that do not open). Add parsley butter and stir to melt. Season to taste with salt and pepper. Divide mussels and sauce equally among 4 bowls and serve. *A smoked pork-and-beef sausage, available at specialty foods stores. Smoked bratwurst, kielbasa, or smoked Hungarian sausage can be substituted.
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Kendi Mubayiwa
[email protected]I'm allergic to shellfish, so I can't eat this dish. But it looks delicious!
skati bonga
[email protected]This recipe is a great starting point, but I like to add my own personal touches. I usually add some chopped red peppers and a pinch of cayenne pepper.
shahabimran 48
[email protected]I'm not sure what I did wrong, but my mussels turned out rubbery. I followed the recipe exactly.
Great Monny
[email protected]This dish is a bit pricey, but it's worth it for a special occasion.
Asmila Mohab
[email protected]I love the combination of flavors in this dish. The andouille sausage and garlic parsley sauce are a perfect match.
Jackie Perry
[email protected]This is my go-to recipe for mussels. It's easy to make and always turns out delicious.
Md Shabul
[email protected]I've made this dish several times and it's always a crowd-pleaser. It's a great way to impress your guests.
Anis shah
[email protected]I made this dish for a party and it was a hit! Everyone loved it.
Atta Urrahman
[email protected]This recipe is a bit time-consuming, but it's worth it. The mussels are plump and juicy, and the sauce is rich and flavorful.
Amy Verrall
[email protected]I'm not a big fan of mussels, but I really enjoyed this dish. The sauce was especially good.
Asagar Ali
[email protected]This dish is a great way to use up leftover andouille sausage. I also added some chopped tomatoes and it was delicious.
Zara Sukhera
[email protected]I found the recipe to be a bit bland. I added some extra spices and it turned out much better.
Nadeen khan Ali
[email protected]The mussels were a bit overcooked, but the sauce was delicious. I would recommend cooking the mussels for a shorter amount of time.
Ali Jibran
[email protected]This dish was easy to make and very impressive. My guests loved it! I will definitely be making it again.
sil cakezz
[email protected]I followed the recipe exactly and the mussels turned out great. The broth was flavorful and the mussels were cooked perfectly. I served it with some crusty bread to soak up all the delicious sauce.
Sandi Gee
[email protected]These mussels were absolutely delicious! The andouille sausage added a nice kick of spice, and the garlic parsley sauce was the perfect complement. I will definitely be making this dish again.