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Beer Braised Mussels with Andouille Sausage

Beer Braised Mussels with Andouille Sausage

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
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Fish & Seafood, Lunch, Main Course
Cuisine American
Servings 2 servings
Calories 362 kcal


  • 1 ½ pounds fresh live mussels in their shells cleaned*
  • 1 link Andouille sausage diced into a small dice
  • 1 cup sliced onion (about ½ large onion) I cut mine into quarters and then sliced about ¼ inch thick
  • ½ of a fennel bulb cut about the same size as the onion
  • 3 cloves garlic rough chop
  • I teaspoon extra virgin olive oil
  • 1 cup diced tomato with their juice I always lightly crush mine so they aren't too big
  • 1 pint beer such as Anchor Steam
  • Large Pinch red pepper flakes or to taste
  • 1 bay leaf torn in half


  • 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.



Serving: 1gSodium: 700mgFiber: 2gCholesterol: 67mgCalories: 362kcalSaturated Fat: 1gFat: 8gProtein: 30gCarbohydrates: 21g
Keyword gluten-free, low-fat lunch, mussels, mussels in beer with sausage
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