Rating: 3.67 stars
2 Ratings
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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.

Source: EatingWell Magazine, July/August 2014


Recipe Summary test

30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 Facts

about 3 1/2 cups mussels & 1/2 cup broth
281 calories; protein 24.6g; carbohydrates 11.1g; dietary fiber 0.8g; sugars 2.2g; fat 10.2g; saturated fat 2g; cholesterol 69.9mg; vitamin a iu 912.5IU; vitamin c 18mg; folate 64.2mcg; calcium 52.5mg; iron 5.3mg; magnesium 48.2mg; potassium 501.8mg; sodium 513.2mg; thiamin 0.3mg.

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