Mussels with Italian Turkey Sausage, Tomato & Basil

Mussels with Italian Turkey Sausage, Tomato & Basil

3 Reviews
From: EatingWell Magazine, July/August 2014

When mussels and turkey sausage meet up with white wine and tomato, pure kitchen alchemy occurs in this quick dinner recipe. The broth that brews at the bottom of the pot will make you feel that a piece of crusty bread (for soaking, of course) is your new best friend.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 tablespoon extra-virgin olive oil
  • 2 links hot or sweet turkey sausage, casings removed
  • 2 cloves garlic, minced
  • 1 large shallot, halved and sliced
  • 1½ cups chopped fresh plum tomatoes
  • 1 cup dry white wine
  • ¼ teaspoon freshly ground pepper
  • 4 pounds mussels, cleaned (see Tip)
  • ¼ cup chopped fresh basil


  • Active

  • Ready In

  1. Heat oil in a large pot over medium heat. Add sausage, garlic and shallot and cook, breaking up the sausage into small pieces, until it is cooked through, 5 to 7 minutes.
  2. Add tomatoes, wine and pepper and bring to a boil over high heat. Stir in mussels. Cover and cook just until the mussels have opened, 4 to 6 minutes. Remove from heat and discard any unopened mussels. Serve with the sauce from the pot, sprinkled with basil.
  • To clean mussels, rinse very well under cold running water and use a stiff brush to remove any barnacles or grit from the shell. Discard any mussels with broken shells or any shells that remain open after you tap them lightly. Pull off any fibrous “beard” that might be pinched between the shells; the “beards” of most cultivated mussels are already removed.

Nutrition information

  • Serving size: about 3½ cups mussels & ½ cup broth
  • Per serving: 281 calories; 10 g fat(2 g sat); 1 g fiber; 11 g carbohydrates; 25 g protein; 64 mcg folate; 70 mg cholesterol; 2 g sugars; 0 g added sugars; 912 IU vitamin A; 18 mg vitamin C; 52 mg calcium; 5 mg iron; 513 mg sodium; 502 mg potassium
  • Nutrition Bonus: Vitamin C (30% daily value), Iron (28% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 3½ lean meat, ½ fat

Reviews 3

October 17, 2016
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By: Leanne N Mike Gustave
Follow the recipe exactly to a T and it was absolutely delicious I will definitely be making this again
September 06, 2014
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By: EatingWell User
delicious The only wine I had was vermouth. I also used spicy turkey sausage. It was easy to make and quite delicious. I sopped up every last bit of sauce. Be sure to get fresh mussels. Pros: quick, easy
July 18, 2014
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By: EatingWell User
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