Food Network: Roasted Mussels with Spicy Pork Sausage

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Roasted Mussels with Spicy Pork Sausage
Recipe courtesy Tom Douglas, Dahlia Lounge

Ingredients
Tomato Sauce:
2 tablespoons olive oil
1 cup finely chopped onion
4 ounces Spanish chorizo, chopped
2 cups canned crushed tomatoes, with their juice
1 cup dry white wine
Kosher salt and freshly ground black pepper

Mussels:
2 pounds mussels, rinsed, scrubbed, and de-bearded
1 cup chicken stock or dry white wine

4 lemon wedges, for garnish

Instructions
Tomato Sauce:
To make the tomato-sausage base, put a saucepan over medium-high heat and add the
oil. Add the onions and cook until translucent, stirring, about 2 to 3 minutes.
Add the chorizo and saute for 1 to 2 minutes. Add the tomatoes and wine, reduce
the heat to a simmer, and simmer gently until slightly thickened and reduced,
about 10 to 15 minutes. Season, to taste, with salt and pepper. Keep the tomato
base warm while you cook the mussels.

Mussels:
Put the mussels in a large skillet or wok over high heat, add the stock or wine,
and cover with a lid. Cook the mussels until they open, about 5 minutes. Remove

the lid, and pour the tomato-sausage base over the mussels. Cook for 1 to 2
minutes, until fully heated through. Divide the mussels among 4 shallow soup bowls
and serve immediately, garnished with lemon wedges.

*Cook's Note: At the Dahlia Lounge, we serve these mussels with lemon aioli, which
is homemade mayonnaise seasoned with plenty of lemon juice and lemon zest. We also
make our own spicy pork sausage, but Spanish chorizo is a good substitute. Another
way to cook the mussels is to roast them in a very hot oven, with a lid on, until
they open.