Mussels with Merguez Sausage
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
- 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 amazon.com.
Recipe Credit: Hugh Acheson
Image Credit: Christina Holmes