Steamed Mussels with Habanero and Green Chili Sausage

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2 tablespoons olive oil
4 pounds mussels, scrubbed
1/2 cup dry white wine
juice of 1 lemon
1 cup fish stock or clam juice
1 large tomato, peeled, seeded and chopped
1/2 cup chopped fresh cilantro or parsley


  1. 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.