Make tender steamed mussels with Italian sausage, basil and a buttery white-wine broth in about 30 minutes. Perfect with warm crusty bread at home tonight.
Steamed Mussels with Italian Sausage, Basil and White Wine
Tender steamed mussels with savoury Italian sausage, fresh basil and a buttery white-wine broth—an impressive dinner that comes together quickly.
Original handwritten date: January 18, 2012.
FROM THE RECIPE NOTES
Why this recipe works
Browning the sausage first builds a savoury foundation for the broth.
A covered pot traps steam so the mussels open quickly without becoming rubbery.
Butter rounds out the acidity of the wine while fresh basil keeps the finished dish bright.
Ingredient notes
Mussels
Buy tightly closed, fresh mussels and keep them cold until cleaning.
White wine
Choose a dry wine you enjoy drinking, such as Pinot Grigio or Sauvignon Blanc.
Italian sausage
Mild sausage lets the mussels shine; hot sausage adds welcome heat.
Practical substitutions
These are conservative alternatives based on standard kitchen practice; results may vary from the original recipe.
Use seafood or chicken broth in place of wine; finish with a squeeze of lemon for acidity.
Fresh parsley can replace basil, although the flavour will be less sweet and aromatic.
Troubleshooting
The broth tastes too salty
Do not salt before the mussels open. Their natural brine and the sausage may provide enough seasoning.
Some shells stay closed
Discard mussels that remain closed after cooking; do not force them open.
Storage and freezing
Mussels are best served immediately.
Refrigerate cooked mussels and broth within two hours and use within one day. Reheat gently only until hot; freezing is not recommended.
THE BUTTER & BLOOM RECIPE
Steamed Mussels with Italian Sausage, Basil and White Wine
Print-friendly layout
Preparation time
19 min
Cooking time
10 min
Total time
29 min
Yield
6 servings
Cuisine
Italian
Updated
Ingredients
1 bag fresh mussels (about 2 lb), scrubbed and debearded
1 onion, thinly sliced
2 garlic cloves, minced
1/2 cup dry white wine
2 tablespoons chopped fresh basil
2 Italian sausages, cooked and sliced
3 tablespoons butter
Crusty bread, for serving
Detailed directions for Steamed Mussels with Italian Sausage, Basil and White Wine
Melt the butter in a large, heavy-bottomed pot over medium heat.
Add the sliced onion and garlic. Cook for 4 to 5 minutes, stirring often, until softened and fragrant.
Stir in the basil and sliced cooked sausage. Pour in the white wine and bring the mixture to a gentle simmer.
Immediately add the cleaned mussels. Cover and steam for about 5 minutes, shaking the pot once or twice, until the shells have opened.Steamed Mussels with Italian Sausage, Basil and White Wine · Visual guide: build the broth, simmer the sausage, then steam the mussels
Discard any mussels that remain closed. Spoon the mussels and broth into bowls and serve immediately with crusty bread.
Keywords: steamed mussels with italian sausage, basil and white wine · easy steamed mussels with italian sausage and white wine · dinner recipes · homemade recipe · easy family recipe
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COMMON QUESTIONS
Steamed Mussels with Italian Sausage, Basil and White Wine FAQ
How do I clean mussels?
Rinse under cold water, scrub the shells and pull away any fibrous beards. Discard cracked mussels or open mussels that do not close when tapped.
What should I serve with mussels?
Crusty bread is ideal for the broth. A simple green salad or roasted potatoes makes it a fuller meal.
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