*Clams can be substituted for the mussels or a combination of both clams and mussels can be used for this recipe. Serves 4 as an appetizer or 2 as a main course.
3lbs fresh mussels, scrubbed and debearded
1 clove garlic, finely minced
1 Tablespoon extra virgin olive oil
1 Tablespoon butter
3 Tomatoes, coarsely chopped
1/4 cup dry white wine
1/2 cup whipping cream
2 fresh Merguez sausage, sliced
2 Tablespoons Italian parsley, chopped
(Recipes are available at Henlong Market, please ask for package.)
• Instruction:
In a large saucepan heat the oil and butter over med/high heat. Add the sausage and cook through, about 2 minutes each side. Remove the sausage from the pan and add the garlic. Saute the garlic for a minute and add the white wine and whipping cream. Add the TOV Tomatoes, mussels and the cooked sausage. Cook the mussels for 4 minutes or until they are fully opened. Discard any unopened mussels. Add the Italian parsley and stir. Serve in bowls with crusty bread to mop up the sauce.
