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Oysters & ShellfishEasy
Low Country Steamed Mussels
Mussels steamed in garlicky white wine and tomato broth with andouille and fresh herbs.
Prep
10 min
Cook
10 min
Serves
4
CP
Crabby Pilot
Professional pilot & seafood enthusiast
✈️
The Story
“This is my go-to 'looks fancy but takes 20 minutes' dinner. The broth at the bottom is the best part.”
Ingredients
- 2 lbs fresh mussels, scrubbed and debearded
- 4 oz andouille sausage, diced small
- 4 cloves garlic, sliced
- 1 cup dry white wine
- 1 can (14 oz) diced tomatoes
- 2 tbsp butter
- 1/4 tsp red pepper flakes
- Fresh parsley and crusty bread
Instructions
1
Sauté andouille in a large pot over medium-high heat until browned, 3 minutes.
2
Add garlic and red pepper flakes, cook 30 seconds.
3
Pour in wine and tomatoes. Bring to a simmer.
4
Add mussels, cover, and cook 4–5 minutes until all mussels open. Discard any that stay shut.
5
Stir in butter and parsley. Serve in deep bowls with crusty bread.
🍷
What to Drink
The same dry white wine you cooked with.
