Ingredients Jump to Instructions ↓

  1. 1/3 cup 78ml Extra-virgin olive oil

  2. 3 cups 187g / 6.6oz Onions - cut 1/4" dice (medium)

  3. 3 cups 438g / 15oz Garlic cloves - peeled, crushed (large)

  4. 1 Crushed red pepper flakes

  5. 1 lb 454g / 16oz Italian sweet sausage - casing removed, And broken into small pieces

  6. 4 oz 113g Prosciutto - sliced thin, And diced fine

  7. 4 Tomatoes - peeled, seeded, (large) And diced

  8. 1/4 cup 36g / 1 1/3oz Finely-chopped Italian parsley

  9. 1 Bay leaf

  10. 2/3 cup 157ml Dry white wine

  11. 4 lbs 1816g / 64oz Mussels - cleaned, washed well

  12. 6 Italian bread - (thick slices) - brushed with Olive oil - and toasted

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a large pot, over medium heat, add the olive oil. Begin to saute the onions and garlic for 3 to 4 minutes or until transparent. Add the red pepper flakes, proscuitto and sausage meat, cooking just until meat loses its red color. Add the tomatoes and bay leaf, mix well and allow to simmer for 5 minutes. Add the wine, allow the mixture to come to a boil, add the mussels and parsley, covering the pot and cooking just until the mussels open, being careful not to overcook. Serve this in a deep rim soup plate, placing a slice of Italian bread in the bottom, spooning the mussels, sausage and broth over the top. Serve immediately. This recipe yields 6 servings.


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