Mussels & Spicy Linguisa in a Savory Tomato Broth


Mussels & Spicy Linguisa in a Savory Tomato Broth


Andrea spent many hours as a kid harvesting mussels from rocky beaches on the coast of Southern Italy, and he has prepared them every way imaginable over the years. Mussels in a tomato broth are an Italian favorite, but here he's added spicy sausage to make it bolder, then borrowed flavors from Asian noodle soup to add an exciting twist. The ginger, cilantro & lime help to break up the richness of the sausage and provide a complexity that gives the dish a satisfying depth. This and a glass of bold red wine make a perfect weekend lunch or a nice way to ease into dinner.


1 lb. live mussels
1 lb. hot linguisa sausage, cut into 1/4" thick rounds
Extra Virgin Olive Oil
2 tsp. freshly shaved ginger
2 tsp. diced garlic
1 1/2 c. clam juice
juice of 1/2 lime
1/2 cup chicken broth
2 tblsp. tomato paste
1 small bunch cilantro, chopped roughly
1 tsp. dried chili flakes (optional)

How to Serve:

In a deep pan over medium heat, brown the linguisa slices in a splash of olive oil, tossing occasionally until the edges are crispy. Add ginger, garlic, clam juice, broth and tomato paste. Stir until smooth. When the clam juice begins to bubble, toss in the mussels and cover. In 2-3 minutes, the mussel shells will open. Stir in the cilantro and add chili flakes, if desired.

Place several mussels into each serving bowl and ladle the sausage broth over the top. Garnish with a sprig of cilantro, and serve with crispy crostini or chewy bread to sop up the sauce.

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