Prepare this simple recipe for Braised Mussels with Andouille Sausage, using either mussels or clams, for lunch or dinner. Low in fat and calories, very high in flavor
1 ½poundsfresh live mussels in their shellscleaned*
1link Andouille sausagediced into a small dice
1cupsliced onion(about ½ large onion) I cut mine into quarters and then sliced about ¼ inch thick
½of a fennel bulbcut about the same size as the onion
3clovesgarlicrough chop
I teaspoon extra virgin olive oil
1cupdiced tomato with their juice I always lightly crush mine so they aren't too big
1pintbeersuch as Anchor Steam
Large Pinch red pepper flakesor to taste
1bay leaftorn in half
Instructions
In a deep pot or wok (I like to use my wok for this dish); heat the oil over medium heat; add the sausage and sauté until fragrant. Add the onion, fennel and garlic, sauté for about 5 - 7 minutes or until tender but not soft, then add the tomatoes and juice, the bay leaf and red pepper flakes stir well. Add the mussels along with the beer; bring to a simmer. Cook until the mussels begin to open (remove the mussels to warmed bowls as they open so they don't overcook.). Discard any unopened mussels. Divide the broth and all the delicious veggies between the two bowls and serve.