Active Time

　　15 min

　　Total Time

　　30 min

　　Prep: 15 minutes

　　Cook: 15 minutes

　　A simple ragout of shellfish and sausage, so easy to prepare it's almost a heat-and-serve dish. Cook the shallots and garlic, then the sausage, add the wine and rosemary, then the mussels, which will release their juices into the pan, and finish with the parsley and bread crumbs — a rustic, spicy, brothy dish to be eaten with good crusty bread.

　　

Ingredients

Makes 6 servings

　　2 tablespoons extra virgin olive oil

　　2 shallots, thinly sliced

　　2 garlic cloves, thinly sliced

　　Fine sea salt and freshly ground white pepper

　　2 links spicy Italian sausage, casings removed and roughly chopped

　　1 cup dry white wine

　　1 rosemary sprig

　　3 pounds small mussels, scrubbed and beards removed

　　1 tablespoon chopped flat-leaf parsley

　　2 tablespoons fresh bread crumbs, toasted

　　

Step 1

Place the olive oil in a large heavy-bottomed pot over medium heat. When the oil is hot, add the shallots and garlic, season with salt and pepper, and cook until the shallots are translucent but still have a bit of crunch, about 3 minutes.

　　

Step 2

Add the sausage to the pan and cook, stirring to crumble it, for 5 minutes, or until thoroughly cooked. Add the wine and rosemary and bring to a boil. Lower the heat to medium, add the mussels, cover the pan, and steam until the mussels open, 3 to 5 minutes.

　　

Step 3

Sprinkle the parsley and bread crumbs over all. Divide the mussels among six bowls and ladle the broth and sausage over them. Serve with crusty bread.

　　Reprinted with permission from A Return to Cooking by Eric Ripert and Michael Ruhlman, © 2002 Artisan, A Division of Workman Publishing Company, Inc.