If you ain’t makin’ seafood for the Holidays, you ain’t doin’ it right. This is a recipe I got from an old Italian fisherman, named Luigi Hookatesticali. He died shortly after a nasty accident while casting his line.
Mussels In White Wine with Sopressata & Sun-Dried Tomatoes
4 Tablespoons Olive Oil
2 Teaspoon Butter
8 Ounces Sopressata Sausage, or any good quality Italian Sausage, Finely Chopped
2/3 Cup Finely Chopped Oil Packed Sun-Dried Tomatoes
8 Cloves of Garlic, Peeled & Minced
Red Pepper Flakes, to taste
2 Cups Dry White Wine
4 Pounds Fresh Mussels Scrubbed
2/3 Cup Chopped Fresh Parsley
Good, crusty Italian bread, for sopping
Heat the oil and butter in a large bottomed saucepan.
Once hot, add the Sopressata, tomatoes, pepper flakes, and garlic and cook for about 5 minutes over medium heat.
Add the white wine and bring to a boil.
Add the mussels, cover with a lid, and cook over high heat for 5 minutes.
Shake the pan and cook another 5 minutes or until all the mussels have opened.
Add the parsley and scoop the mussels and broth into individual bowls and serve with bread.