Mussels with Italian Turkey Sausage, Tomato & Basil

July/August 2014

Your rating: None Average: 3.4 (11 votes)

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.

Mussels with Italian Turkey Sausage, Tomato & Basil

Makes: 4 servings

Serving Size: about 3 1/2 cups mussels & 1/2 cup broth

Active Time:

Total Time:


  • 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
  • 1 1/2 cups chopped fresh plum tomatoes
  • 1 cup dry white wine
  • 1/4 teaspoon freshly ground pepper
  • 4 pounds mussels, cleaned (see Tip)
  • 1/4 cup chopped fresh basil


  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.

Tips & Notes

  • 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.


Per serving: 281 calories; 10 g fat (2 g sat, 5 g mono); 70 mg cholesterol; 11 g carbohydrates; 0 g added sugars; 2 g total sugars; 25 g protein; 1 g fiber; 513 mg sodium; 502 mg potassium.

Nutrition Bonus: Vitamin B12 (262% daily value), Vitamin C & Iron (30% dv), Zinc (22% dv), Vitamin A (18% dv), Folate (16% dv)

Carbohydrate Servings: 1

Exchanges: 1 vegetable, 3 1/2 lean meat, 1/2 fat

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