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Stewed Mussels and Chicken Kale Sausage in a Artichoke-Tomato Broth
Recipes
Stewed Mussels and Chicken Kale Sausage in a Artichoke-Tomato Broth
4 servings
30 minutes total

Ingredients

  • 1 ½ lb fresh mussels
  • 2 tablespoons grapeseed oil
  • 2 chicken kale sausage links
  • 8 large cloves garlic
  • 1 (0.5 oz) pack basil
  • 2 cups vegetable stock
  • 1 cup marsala wine
  • 1 (12 oz) jar marinated artichoke hearts
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 2 lemons
  • 1 Bakery Tuscan-style roasted garlic loaf
  • Aluminum foil

Steps

    1. Scrub and clean mussels, removing all attached beards (if needed). Preheat oil in large saucepot on medium-high for 3–4 minutes. Add sausage and cook 8–9 minutes, turning occasionally, until browned and 165°F. Remove sausage from pan and set aside to cool slightly; slice into ½-inch rounds. Thinly slice 6 cloves garlic; remove basil leaves from stems and chop leaves.
    2. Add sliced garlic to same pot and cook 1 minute, stirring constantly, until lightly browned. Add basil, vegetable broth, and marsala wine; bring to a simmer and cook 2–3 minutes until liquid has slightly reduced. Add undrained artichoke hearts and fire roasted diced tomatoes; stir to combine then cover pot with lid and continue cooking 3–4 minutes.
    3. Preheat oven to broil on HIGH. Juice lemons (¼ cup). Cut bread into ½-inch-thick slices and arrange in single layer on foil-lined baking sheet. Broil 1–2 minutes on each side until lightly toasted. Remove bread from oven and immediately rub with remaining 2 garlic cloves.
    4. Add to saucepot: sausage, mussels, and lemon juice. Stir until blended then reduce heat to medium. Cover pot with lid and continue cooking 5–6 minutes until mussels have opened (discard any unopened mussels). Serve stew with toasted bread on the side.

Amount per ¼ recipe serving: Calories 950, Total Fat 27g, Sat Fat 3.5g, Trans Fat 0g, Chol 155mg, Sodium 2390mg, Total Carb 92g, Fiber 0g, Sugars 11g, Protein 60g, Calc 15%, Vitamin A 0%, Vitamin C 0%, Iron 80%