Created by Victoria Cookware on April 13, 2017
- 2 pounds mussels in shells (cleaned)
- 1 tablespoon olive oil
- 4 full sprigs of thyme
- 3 garlic cloves (minced)
- 2 large shallots (chopped)
- 1 cup andouille sausage (sliced)
- salt and pepper to taste
- 3/4 cup favorite light ale
- 1 tablespoon butter, to taste
- 1 tablespoon fresh parsley (chopped)
- 1 teaspoon dijon mustard
- Rinse mussels under cold running water. If you see hairy clumps around the shell (called beards), use a sharp knife or your fingers to pull them off, then scrub shells well with a vegetable brush.
- In a cast iron wok, heat olive oil, add sausage and cook until golden brown. Add thyme, garlic, shallots and a pinch of salt and pepper. Sauté until shallots and garlic are softened, 3 minutes. Pour in ale and bring to a simmer. Add mussels and cover pot with aluminum foil. Let mussels steam, stirring once or twice, until they open, 5 to 10 minutes. Remove mussels with a slotted spoon and place in serving bowls. Discard any that have not opened.
- Add butter, herbs and mustard to pan juices and bring to a boil. Whisk until butter melts, then taste and correct seasonings (add more butter if liquid tastes bitter). Pour over mussels and serve with your favorite bread.