Spanish Mussels

This is one of the easiest go to recipes when you get home fairly late and you don't have time to roast a chicken. Heck, there are times when I don't want to heat up the whole house by turning the oven on.

I seriously doubt that the Spanish are the only folks on the planet that throw sausage into a pot of mussels. I don't even remember where I saw the recipe for this, but I did gussy it up a bit to get it spicier and more suitable to our taste buds.

The ingredients are all things you should keep on hand.

I found these frozen mussels at my local HEB for under $2.

I also keep a package of this Eckrich Turkey Smoked Sausage on hand:

It can keep for a week or more in your refrigerator deli tray, so you don't have to worry about thawing it out.

Here is the recipe:

Ingredients:

* 2 Tablespoons EVOO
* 1 teaspoon minced garlic
* 1 sausage (Spanish chorizo or a smoked sausage) - approx 1pound
* 1/2 small onion
* 1 jalapeno pepper, sliced into thin rings, rinsed
* 1/4 teaspoon red pepper flakes
* Salt and freshly ground black pepper
* 1/2 cup dry white wine (preferably Sauvignon Blanc)
* 1 pound mussels
* 1 green, red or yellow bell pepper, diced
* 1 Roma tomato chopped OR 1 can diced tomatoes (Italian)
* 1/2 bunch basil, chopped

Directions:

Cut up all your veggies and the sausage.

Heat the olive oil over high heat in a large heavy bottom pot (Dutch oven)
Add the chorizo or sausage, onion, minced garlic, bell pepper and jalapeno pepper.
Cook while stirring for about 2-3 minutes.

Add the wine and mussels. Cover the pot and simmer until mussels open, approximately 3-5 minutes.
Toss in diced tomato and chopped basil. Season to taste with red pepper flakes, salt and pepper.
Serve immediately. Serves 4 people.

Here's the finished product:

I had some cooked pasta leftover from yesterday, so we ate it over that.  But it also goes well with rice or even alone if you are cutting back on carbs.