Provincetown Mussels

• 2 lbs mussels, cleaned and debearded
• 1 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1/2 lb linguica sausage, chopped
• 1 shallot, chopped
• 3 garlic cloves, minced
• 4 kale leaves, stemmed and thinly sliced
• 1 pint grape tomatoes, halved
• 1/4 teaspoon red pepper flakes (optional)
• 1 lemon
• salt and pepper

1. Melt 1 T butter with the olive oil in a large pot over medium heat. Add the linguica and kale and saute for about 5 minutes, until the linguica has some color and some fat has been rendered.
2. Add the shallot, garlic, and red pepper flakes and saute until the shallot and garlic are softened, about 3 minutes.
3. Turn the heat to medium-high and add the wine. Bring to a boil. Add the mussels and cover.
4. Cook the mussels, shaking the pot occasionally, until the mussels are almost cooked, about 5 to 8 minutes. In the last minute or two, add the remaining 1 T butter and the tomatoes and give the pot a good shake.
5. Finish with salt and pepper and the juice of the lemon. Serve with crusty bread.

mussels, white wine, butter, olive oil, linguica sausage, shallot, garlic, kale, grape tomatoes, red pepper, lemon, salt

Taken from www.food.com/recipe/provincetown-mussels-386159 (may not work)