Mussels with Merguez Sausage

Serving Size: 4
Total Time:

To give mussels steamed in white wine a North African profile, include the richly seasoned lamb sausage called merguez.


  • 2 Tbsp unsalted butter
  • 2 Pound mussels, scrubbed
  • 0.25 cup chopped cilantro plus 1 teaspoon minced cilantro stems
  • 1 tsp Urfa or Aleppo chile (see Note)
  • 2 Tbsp fresh lime juice
  • 1 large tomato, finely diced
  • 1 cup full-bodied white wine, such as Chardonnay
  • kosher salt
  • 4 medium shallots, minced
  • 0.25 Pound merguez sausage, casing removed and sausage crumbled (see Note)
  • crusty bread, for serving


  1. In a large pot, melt 1 tablespoon of the butter. Add the merguez and cook over moderately high heat, breaking it up with a spoon, until the fat is rendered and the sausage is starting to brown, 3 minutes. Add the shallots and a pinch of salt and cook, stirring occasionally, until softened, 2 minutes. Add the wine, tomato, lime juice, chile and cilantro stems and cook until the wine is slightly reduced, 2 minutes. Stir in the mussels, cover and steam until the mussels open, 7 to 10 minutes; discard any mussels that do not open. Stir in the chopped cilantro and the remaining 1 tablespoon of butter. Ladle the mussels and broth into bowls and serve with crusty bread.

Notes: Merguez sausage and Urfa chiles are available at specialty food markets and

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Recipe Credit: Hugh Acheson
Image Credit: Christina Holmes