Mussels with Andouille Sausage


Nothing screams summer flavor more than fresh seafood cooked perfectly and complimented with the right seasonings. This is the perfect seaside meal. The nostalgic ocean flavor of the mussels paired with the spicy sausage will send you on a mini vacation at sea. If you’re not following the Paleo diet, you’ll want extra crusty bread (grilled slices are best) to soak up the savory broth. Remember to clean the mussels first by scrubbing off their beards, and discarding any mussels that opened in transit from the store to your fridge before cooking.


2 lbs. mussels

2 andouille sausages

3 garlic cloves, minced

1 red onion, diced

1 cup dry white wine

1 baguette, sliced in pieces for dipping (optional)


Place a large cast iron skillet over medium heat*. Saute andouille sausage for 3 minutes on each side. Place on cutting board to rest. Slice on the bias into 1/4″ pieces when cool enough to handle.

Using the same skillet over medium heat, add the red onion and cook 3-4 minutes until translucent. Add the garlic and continue cooking for 1 minute. Next, add the wine, sausage, and mussels. Cover and cook until mussels have opened, between 7-10 minutes. Discard any mussels that did not open. Serve mussels and broth family style in a large bowl with toasted crusty bread and a side of potatoes.

*This recipe also works great with the cast iron pan on the grill!

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