Smoky Portuguese-Style Mussels

• 2 teaspoons canola oil
• 2 ounces chopped turkey kielbasa
• 1 1/4 cups chopped onion
• 8 garlic cloves, minced
• 1 tablespoon smoked paprika
• 1 pound red potatoes, cut into 1/2-inch pieces (about 3 cups)
• 1 3/4 cups unsalted chicken stock (such as Swanson)
• 1/2 cup white wine
• 40 mussels (about 1 1/2 pounds), scrubbed and debearded
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon kosher salt
• 4 lemon wedges

1. Heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Add sausage; cook 3 minutes, stirring to brown on all sides. Add onion and garlic; cook 2 minutes, stirring frequently. Add paprika and potatoes; cook 1 minute. Add stock, scraping pan to loosen browned bits. Bring to a simmer; cover and cook 15 minutes, stirring occasionally. Add wine; simmer 5 minutes. Add mussels; cover and cook 5 minutes or until shells open. Discard unopened shells. Stir in lemon juice, pepper, and salt. Serve with lemon wedges.

canola oil, turkey kielbasa, onion, garlic, paprika, red potatoes, chicken, white wine, mussels, lemon juice, freshly ground black pepper, kosher salt, lemon wedges

Taken from www.myrecipes.com/recipe/smoky-portuguese-style-mussels (may not work)