- 1/4 cup extra-virgin olive oil
- 1 small onion, chopped
- 2 medium garlic cloves, finely chopped
- 1 large tomato- peeled, seeded and coarsely chopped
- 1/2 teaspoon dried oregano, lightly crumbled
- 1/2 teaspoon paprika
- 1/2 teaspoon all-purpose flour
- 1 Andouille sausage, thinly sliced and halved
- 1/2 cup dry white wine, such as Albariño
- 2 pounds mussels, scrubbed and debearded
- 1/2 bottled clam juice
- 2 tablespoons finely chopped flat-leaf parsley
- 1 1/2 teaspoons fresh lemon juice
- Crusty bread, for serving
In a large, heavy saucepan, heat the olive oil. Add the onion garlic and jalapeño and cook over moderately high heat, stirring, until softened, about 3 minutes. Add the tomato, oregano and paprika and cook for 1 minute, stirring. Sprinkle flour over the vegetables and stir it in. Add the sausages and continue stirring. Add the wine and mussels, cover the pan and cook, stirring, for 1 minute. Add the clam juice, parsley and lemon juice and cook over high heat, stirring, until the mussels open, about 5 minutes. Discard any mussels that do not open. Transfer the mussels and their sauce to a deep bowls serve at once with bread to soak up the sauce.
Everyone loved the mussels, though my grandma thought it was a little spicy, but I thought that made it better. Mussels are a pretty bland shellfish so it’s best to have it spicier.