Mussels with Andouille Sausage

• 2 whole Andouille Sausages
• 1 whole Red Onion, Diced
• 3 cloves Garlic, Minced
• 1 cup Dry White Wine
• 2 pounds Mussels
• 1 whole Baguette, Sliced In Pieces For Dipping

1. Cooking Tips: Youll want extra crusty bread (grilled slices are best) to soak up the savory broth.
2. Remember to clean the mussels first by scrubbing off their beards, and discarding any mussels that opened in transit from the store to your fridge before cooking.
3. Place a large cast iron skillet over medium heat (see note).
4. Saute andouille sausage for 3 minutes on each side.
5. Place on cutting board to rest.
6. Slice on the bias into 1/4 pieces when cool enough to handle.
7. Using the same skillet over medium heat, add the red onion and cook 3-4 minutes until translucent.
8. Add the garlic and continue cooking for 1 minute.
9. Next, add the wine, sausage, and mussels.
10. Cover and cook until mussels have opened, between 7-10 minutes.
11. Discard any mussels that did not open.
12. Serve mussels and broth family style in a large bowl with toasted crusty bread and a side of potatoes.
13. Note: This recipe also works great with the cast iron pan on the grill!

sausages, red onion, garlic, white wine, mussels

Taken from tastykitchen.com/recipes/main-courses/mussels-with-andouille-sausage/ (may not work)