Mussels with Linguica

• 1/2 to 1 pound linguica or kielbasa
• 1 tablespoon extra virgin olive oil
• 2 plum tomatoes, cored and roughly chopped (canned are fine)
• About 3 pounds mussels, cleaned (page 208)
• 1 tablespoon minced garlic
• Chopped fresh parsley leaves for garnish

1. Cut the sausage into slices about 1/8 inch thick.
2. Put the olive oil in a wide, deep skillet or flameproof casserole, turn the heat to medium-high, and add the sausage.
3. Cook, stirring occasionally, until the sausage begins to brown, about 10 minutes.
4. Add the tomatoes.
5. Cook about 5 minutes, stirring occasionally, until the tomatoes begin to break up.
6. Add the mussels and cook, shaking the pan occasionally, until they open, about 10 minutes.
7. (This will happen more quickly if you cover the pan, but it isnt really necessary.)
8. When almost all the mussels are open, add the garlic and cook, stirring once or twice, for another minute or so.
9. Garnish and serve immediately.

kielbasa, extra virgin olive oil, tomatoes, mussels, garlic, parsley

Taken from www.epicurious.com/recipes/food/views/mussels-with-linguica-386101 (may not work)