4 Aidells Habanero and Green Chile Sausage links, cut into 1/2-inch slices
4 poundsmussles, scrubbed
1/2 cupdry white wine
juice of 1 lemon
1 cupfish stock or clam juice
1 large tomato, peeled, seeded and chopped
1/2 cupchopped fresh cilantro or parsley
In a medium sized stock pot, heat the oil over medium heat. Add the sausage and sauté until brown, about 5 minutes. Add the mussels, wine, lemon juice and stock and stir to combine. Cover the pot and cook until the mussels open, about 5 minutes. Stir in the tomato and cilantro or parsley. Replace the lid and steam for another minute. Transfer to a large bowl and serve with crusty bread.