Mussels with Sausage and Thyme

Mussels with Sausage and Thyme
Photo by Jim Henkens


  • 1 cup dry white wine
  • ½ pound bulk pork sausage or links (see Notes)
  • 1 tablespoon lemon juice
  • 3 pounds mussels
  • 2 teaspoons minced garlic
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon minced shallot
  • + 2 more ingredients
    • 4 tablespoons butter, divided
    • ½ teaspoon freshly ground black pepper

1. In a large sauté pan or pot over medium-high heat, melt 1 tbsp. butter. Add sausage and cook, stirring to break into bits, until sausage is cooked through and starting to brown, 3 to 5 minutes. 2. Add shallot and garlic. Stir until fragrant, 1 minute. Add wine, increase heat to high, and cook ...

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