MUSSELS WITH ANDOUILLE SAUSAGE AND GARLIC-PARSLEY SAUCE

MUSSELS WITH ANDOUILLE SAUSAGE AND GARLIC-PARSLEY SAUCE image

Yield 4 servings

Number Of Ingredients 8

2 bunches Italian parsley, chopped (about 3 cups)
1/2 cup (1 stick) unsalted butter, room temperature
2 tablespoons olive oil
8 ounces andouille sausage,* cut into 1/4-inch slices
2 pounds mussels, scrubbed, debearded
1/4 cup minced shallots
4 garlic cloves, minced
2 cups Sauvignon Blanc

Steps:

Cook parsley in large pot of boiling salted water 5 seconds. Drain. Transfer to ice water. Drain well. Squeeze excess liquid from parsley. Transfer to food processor and puree until smooth. Add butter and process, using on/off turns, until combined. Transfer to small bowl. Cover and refrigerate. (Can be prepared 2 days ahead. Keep refrigerated.) Heat oil in heavy large pot over medium heat. Add sausage; saute until brown, about 5 minutes. Add mussels, shallots, and garlic, and saute 3 minutes. Add wine to pot. Increase heat to high. Cover and cook until mussels open, about 10 minutes (discard any mussels that do not open). Add parsley butter and stir to melt. Season to taste with salt and pepper. Divide mussels and sauce equally among 4 bowls and serve. *A smoked pork-and-beef sausage, available at specialty foods stores. Smoked bratwurst, kielbasa, or smoked Hungarian sausage can be substituted.