Mussels with Sausage and Broccolini

Steamed Mussels with Sausage and Broccolini

Chef Don Winkie of 80 Acres shares his recipe for mussels

Chef Don Winkie opened his Plum Borough restaurant 80 Acres in 2014. He’s been cooking up a storm ever since, bringing a palette influenced by his years in Santa Fe. Chef Don knows his way around a chile — whether it’s the simple crushed red pepper you see here, or a delicately dried ancho, the complexity of capsaicin brings his dishes something truly wonderful.

Mussels with sausage and broccolini

Ingredients

1 T olive oil

2 cloves garlic, minced

1 shallot, thinly sliced

4 oz. sweet Italian sausage

½ bulb fennel, sliced thin

½ cup white wine

½ cup tomato juice

1 bunch broccolini, blanched

¼ cup roasted tomatoes

2 T butter

Salt and pepper to taste

½ t crushed red pepper flakes

1 lb. PEI mussels

Instructions

Heat olive oil in a skillet or dutch oven
Add crumbled sausage
Cook for 4-5 minutes until browned or cooked through
Add shallots, garlic, and fennel
Cook an additional 1-2 minutes
Stir in white wine, tomato juice, broccolini, roasted tomatoes, butter, salt and pepper, crushed red pepper flakes.
Cover tightly with lid. Cook for 4-5 minutes until mussels open up.
Remove from heat. Serve with crusty bread or toasted garlic bread to sop up the juices.

Cook an additional 1-2 minutes

5. Stir in white wine, tomato juice, broccolini, roasted tomatoes, butter, salt and pepper, crushed red pepper flakes.

6. Cover tightly with lid. Cook for 4-5 minutes until mussels open up.

7. Remove from heat. Serve with crusty bread or toasted garlic bread to sop up the juices.

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