HILL'S SPICY MUSSELS AND SAUSAGE STEW

HILL'S SPICY MUSSELS AND SAUSAGE STEW image

Yield Serves 4 to 6

Number Of Ingredients 11

1/4-cup olive oil
1lb hot sausage, casings removed.
1lb mushrooms, sliced (white or champagne)
2 cups sliced onion (Vidalia preferred)
28 oz can whole Italian tomatoes (in thick puree)
1 8 oz bottle clam juice
1 cup white wine
2 tsp basil, fresh is better
1 tbsp garlic, flatten with knife-edge and chop
1 large bunch parsley, or cilantro, coarsely chopped for garnish
2 lbs fresh mussels, scrub by hand, remove beard.

Steps:

Heat oil (medium high) in 4-quart pot. Add sausage (break into bite size pieces), mushrooms and onions. Cook until sausage is no longer pink. Stir in tomatoes, for whole tomatoes squeeze once for love. Bring to a boil, reduce heat to low and simmer for 5 minutes. Add wine and clam juice. Turn up to med-high bring to boil. Reduce heat to low, simmer 20 minutes. Stir in basil and garlic. Cook five more minutes. At this point you can cool and store (freezing also an option) or keep going. Either way the directions are the same. Empty contents into a larger pot and bring to a boil. Add mussels, cover and simmer until the shells open, check after 8 to 10 minutes. Ladle into bowls and sprinkle with fresh parsley or cilantro. Great with warm crusty bread. Easy to vary and call it your own.