Chef Don Winkie opened his Plum Borough restaurant 80 Acres Kitchen and Bar in 2014. He’s been cooking up a storm ever since, bringing a palette influenced by his years in Santa Fe. Chef Don knows his way around a chile. Whether it’s the simple crushed red pepper you see here, or a delicately dried ancho, the complexity of capsaicin brings his dishes something truly wonderful. His recipe for Mussels with Sausage and Broccolini is simple, direct, and packed with flavor.
Mussels with Sausage and Broccolini Recipe
Mussels with Sausage and Broccolini
Description
A meal fit for a king or queen.
Ingredients
Scale
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 shallot, thinly sliced
- 4 oz sweet Italian sausage
- ½ bulb fennel, sliced thin
- ½ cup white wine
- 1 bunch broccolini, blanched
- ½ cup tomato juice
- ¼ cup roasted tomatoes
- 2 tbsp butter
- Salt and pepper to taste
- ½ tsp crushed red pepper flakes
- 1 lb Prince Edward Island mussels
Instructions
- Heat olive oil in a skillet or Dutch oven
- Add crumbled sausage
- Cook for 4-5 minutes until browned or cooked through
- Add shallots, garlic, and fennel
- Cook an additional 1-2 minutes
- Stir in white wine, tomato juice, broccolini, roasted tomatoes, butter, salt and pepper, and crushed red pepper flakes.
- Cover tightly with a lid. Cook for 4-5 minutes until mussels open up.
- Remove from heat. Serve with crusty bread or toasted garlic bread to sop up the juices.
Recipe by Don Winkie
Story by Justin Matase
Photography by Dave Bryce
Styling by Keith Recker
Videography by Dana Custer and Ariella Furman
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