Provincetown Mussels

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 10
• 2 lbs mussels, cleaned and debearded
• 1 cup dry wine (such as pinot grigio or sauvignon blanc)
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1/2 lb linguica sausage, chopped
• 1 shallot, chopped
• 3 garlic cloves, minced
• 4 kale leaves, stemmed and thinly sliced
• 1 pint grape tomatoes, halved
• 1/4 teaspoon red pepper flakes (optional)
• 1 lemon
• salt and pepper

Recipe

• 1 melt 1 t butter with the olive oil in a large pot over medium heat. add the linguica and kale and saute for about 5 minutes, until the linguica has some color and some fat has been rendered.
• 2 add the shallot, garlic, and red pepper flakes and saute until the shallot and garlic are softened, about 3 minutes.
• 3 turn the heat to medium-high and add the wine. bring to a boil. add the mussels and cover.
• 4 cook the mussels, shaking the pot occasionally, until the mussels are almost cooked, about 5 to 8 minutes. in the last minute or two, add the remaining 1 t butter and the tomatoes and give the pot a good shake.
• 5 finish with salt and pepper and the juice of the lemon. serve with crusty bread.