Mussels with Merguez Sausage

• 2 tablespoons unsalted butter
• 1/4 pound merguez sausage, casing removed and sausage crumbled (see Note)
• 4 medium shallots, minced
• Kosher salt
• 1 cup full-bodied white wine, such as Chardonnay
• 1 large tomato, finely diced
• 2 tablespoons fresh lime juice
• 1 teaspoon Urfa or Aleppo chile (see Note)
• 1/4 cup chopped cilantro plus 1 teaspoon minced cilantro stems
• 2 pounds mussels, scrubbed
• Crusty bread, for serving

1. In a large pot, melt 1 tablespoon of the butter.
2. Add the merguez and cook over moderately high heat, breaking it up with a spoon, until the fat is rendered and the sausage is starting to brown, 3 minutes.
3. Add the shallots and a pinch of salt and cook, stirring occasionally, until softened, 2 minutes.
4. Add the wine, tomato, lime juice, chile and cilantro stems and cook until the wine is slightly reduced, 2 minutes.
5. Stir in the mussels, cover and steam until the mussels open, 7 to 10 minutes; discard any mussels that do not open.
6. Stir in the chopped cilantro and the remaining 1 tablespoon of butter.
7. Ladle the mussels and broth into bowls and serve with crusty bread.

unsalted butter, sausage, shallots, kosher salt, fullbodied white wine, tomato, lime juice, chile, cilantro, mussels, crusty bread

Taken from www.foodandwine.com/recipes/mussels-with-merguez-sausage (may not work)