Savory Mussel Stew

• 2 tablespoons extra-virgin olive oil
• 2 large shallots, chopped
• 8 ounces andouille sausage or a similar spicy smoked sausage, cut into 1/4-inch pieces
• 4 garlic cloves, chopped
• 1/2 cup dry white wine
• 4 large tomatoes, peeled, seeded, and chopped
• 1 cup firmly packed fresh basil, thinly sliced
• 2 tablespoons chopped fresh marjoram or oregano
• 1 teaspoon paprika
• 1/2 teaspoon freshly ground black pepper
• 2 cups clam juice
• 3 pounds mussels, scrubbed end beards removed
• 1/2 cup grated Romano cheese (about 2 ounces)

1. Warm the oil in a large saucepan over medium heat.
2. Add the shallots and sausage.
3. Cook for 3 minutes.
4. Stir in the garlic and wine and cook for 1 minute longer.
5. Add the tomatoes, basil, marjoram or oregano, paprika, and pepper.
6. Cook, stirring, for 2 minutes.
7. Add the clam juice, increase the heat to high, and bring to a boil.
8. Reduce the heat to low and add the mussels.
9. Cover and simmer for 8 minutes, or until the mussels open.
10. Discard any unopened mussels.
11. Taste and adjust the seasoning.
12. Serve with the cheese.

extravirgin olive oil, shallots, andouille sausage, garlic, white wine, tomatoes, fresh basil, fresh marjoram, paprika, freshly ground black pepper, clam juice, mussels, romano cheese

Taken from www.cookstr.com/recipes/savory-mussel-stew (may not work)