Italian Sausage with Mussels and Pasta

Whenever I vacation to the East Coast, I eat as much seafood as I can.  It just seem like the right dinner to have when I am so close to the ocean.  Last week, I had the pleasure of spending a time in Belmar, NJ with my best friend Kerry and her children John and Claire,  parents Buz and Maureen,  cousin Cathy and Uncle Dan Sullivan(who made me an honorary Irishwoman and was the highlight of my stay)!  Their family heritage is so rich, and I loved hearing Dan tell wonderful stories of the past,  sharing coffee with Cathy every morning,  playing on the beach with the kids and meeting and loving all of Kerry’s friends. We had so many laughs.   One thing I enjoyed with every meal was fresh mussels.  So I dug out this recipe to make here in good old Plymouth and continue my love affair with seafood.

What I love about this recipe, there are no real set ingredients. You can adjust the vegetables to your liking and the flavors of the sausage. If you don’t like mussels, you can use clams.  The possibilities are endless.  I use homemade Italian hot sausage from my local market.  They have wonderful favors and they are made fresh everyday. They also have a wonderful seafood department.  When you are buying mussels have the seafood specialists rinse them.  Sometimes they open up and rinsing them closes them and that’s what you want.  Any that stay open, toss them.  When you bring them home, refrigerate until you are ready to cook.  They should have a salty ocean air smell.

Now to share my Irish heritage:  “May your pockets be heavy and your heart be light,
May good luck pursue you each morning and night”.

Enjoy and Happy Cooking,                                                                                     




1# Italian sausage, grilled and sliced or cases removed and crumbled
1 bag of mussels
1 28 can of diced tomatoes with juice
2 cloves garlic, chopped
1 large onion, diced
2 bell peppers, any color and diced
red pepper flakes
parmesan cheese, freshly grated
olive oil

1# angel hair pasta, cooked el dente
4 cloves garlic, minced
1 cup olive oil
fresh basil, chopped
parmesan cheese, freshly grated
black pepper, to taste


Coat a large deep skillet with olive oil and heat to medium. Add peppers, onions, and garlic. Saute for 3 minutes. Add can of tomatoes with juice, Stir. Cover and simmer for 3-5 minutes. Add red pepper flakes and stir. Add mussels and stir. Cover and cook for 5 minutes. Keep lid on the whole 5 minutes without peeking! Stir and cover. Cook for another 3-5 minutes. Mussels should be opened . Any that don’t open, discard. Stir in Italian sausage and parmesan cheese. Serve on top of pasta.

Heat oil over medium heat and add garlic. Watch closely and stir. When garlic get to a golden color, add to cooked pasta. Toss and add pepper, parmesan cheese and fresh basil.


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