Drunken Spicy Mussels


1 Pkg   Bessie’s Al Dente Noodles

2 Tbsp   Extra Virgin Olive Oil

3 lbs   Mussels

2   Onions (Thinly Sliced)

2   Cloves of Garlic

½ Tsp  Red Pepper Flakes

1 Tbsp Capers

1 Cup Green Onions

1 Cup Diced Tomatoes

¼ Lb Hot Italian Sausage (Sliced)

½ Cup White Wine

1 Dash Salt

1 Dash Pepper

French Bread


Heat the olive oil in a large lidded pot or Dutch oven over a medium-high flame. Sauté the sliced onions until soft and translucent, about 3 minutes. Add the garlic, salt, red pepper flakes, capers and sauté for another minute or so, until very fragrant. Add the tomatoes and Italian Sausage and toss to combine. Allow the tomatoes to sweat and the sausage to brown, stirring occasionally, until the tomatoes have begun to release their juices, about 8 minutes. Add the wine and scrape up any brown bits that have formed on the bottom of the pan. Simmer for a minute or so, until some of the alcohol has burned off, then fold in the green onions and mussels. Turn the heat to low, cover the pot, and cook until the mussels have opened, 5-10 minutes, depending on the size of your mussels.  Meanwhile, prepare Bessie’s Noodles according to package instructions. Discard any shells that have failed to open and serve immediately straight from the pot over Bessie’s Egg Noodles and French Bread for Dipping.

DinnersMonica Heil