1 lb of mussels washed & debeaked
Juice & zest 1 lemon
1/2 c parsley
1/2 c basil
3 garlic cloves minced
1 medium potato
2 Italian sausages sliced
1 can of tomatoes diced
pinch of red pepper flakes
2 small shallots
2 c Mussels broth
1/4 c dry sherry
1 tsp olive oil
1 c of water
1 Italian artisan bread
Preheat oven 350 degrees.
Line flat baking dish with parchment paper. Set aside.
Wash mussels and remove beards. Discard any mussels that are cracked and or open.
At medium high heat , In a 1 quart pot add olive oil and sausage that has been removed from its casing. Brown sausage on all sides then add potatoes and onions.
Once onions are translucent add diced tomatoes, mussels, water, dry sherry, lemon juice, lemon zest, cracked pepper, pepper flakes, garlic, fresh parsley & tsp fresh basil leaving about tsp of each for garnish. Let simmer for about 15-20 minutes until mussels are completely open.
Meanwhile, julienne Italian bread and brush with garlic butter and olive oil on both side of the bread. Lay on baking sheet. Toast bread for about 3-5 minutes or until slightly golden.
Plate and serve the mussels soup and garnish with the fresh herbs, drizzle with extra virgin olive oil and the toasted garlic bread. Yum !!
Dessert is the Open Apple Pie & oat streusel topped with almond milk ice cream. For recipe Click on recipe for it.