Mussels and Sausage in Garlic and Parsley
A nutrient-dense dish that combines mussels, a traditional sacred food, with sausage, parsley, and garlic served with tallow chips.
Ingredients
- 1 pound fresh mussels washed with brown beards removed, preferably locally sourced
- 4 slices thick Italian sausage or salami, cut into quarters
- 2 large cloves garlic sliced thinly
- 1/2 bunch fresh parsley roughly chopped
- 1/2 cup white wine sauvignon blanc is excellent
- 4 Tbsp butter preferably grassfed
- Tallow chips optional
Instructions
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Slice the garlic and let stand on a plate for about 15 minutes. This allows time for the maximum amount of nutritious sulfur compounds like allicin to form.
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Place saute pan on a medium to high flame.
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Add 1 Tbsp butter to pan and melt.
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When butter has stopped foaming, add sausage and saute for 2 minutes.
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Add 1/2 the sliced garlic and saute for 2 more minutes.
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Add mussels and saute, getting the mussels coated in butter, salami and garlic (another 2 minutes or so).
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When the mussels open, add the 1/2 cup of wine and cover for 3 minutes.
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Uncover and check to see if all the mussels have opened (when a mussels holds tight and does not give up its shell it is not fit to eat. please do not pry it open).
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Remove mussels from the pan with tongs and place in a clean bowl.
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To the boiling liquid, add the rest of the garlic, 3 Tbsp of butter, and the chopped parsley and allow to reduce for a minute or two.
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Put the mussels back into the liquid to incorporate all flavors.
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Using tongs put the mussels back in the bowl, pour the broth with sausage over the top and serve.
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Serve with optional tallow chips.
Recipe Notes
Delicious Variations!
1. Use bacon lardons (or pancetta or guanciale) instead of sausage.
- saute bacon lardons in medium - high pan to render fat.
- remove the cooked bacon and hold.
- add garlic to the bacon fat, then the mussels, saute and hit with wine.
- follow the above instructions but put the bacon back in when the mussels go back in before serving.
2. Use mixed fresh herbs instead of just parsley.
- roughly chop parsley, cilantro, basil and chives
3. Use coconut milk instead of butter and wine
- saute the sausage, garlic and mussels in coconut oil.
- add 1 cup coconut milk and a few thin slices of fresh ginger.
- throw in a kefir lime leaf for good measure (available at most Asian markets).
- add chopped cilantro and whole leaves of purple thai basil (if available) at the end.