The Murph’s Mussels with sausage
2 tablespoons extra-virgin olive oil
4 cloves garlic, crushed
1 oz. shallot, crushed
3 oz. Grape Tomatoes, Roasted
3 oz. Crushed Tomatoes
4 oz. Crumbled Fennel Sausage
2 oz. Fennel, Thinly Sliced
1 oz. Scallions, Chopped A couple pinches salt and c rushed red pepper
3 dozen mussels, scrubbed and beards removed (toss out any that are cracked or open)
3 oz. Vodka
7 oz. The Murph’s Bloody Mary Mix … leave most of the bottle for making Bloody’s, to enjoy while the mussels cook.
1/2 cup Murph’s Famous
Bloody Mary Mix
1 teaspoon ground cumin
1 dash worcestershire sauce
1 dash hot pepper sauce
2 table spoons honey
In a large, deep, heavy bottomed pot with a cover warmed over medium high heat, add oil, garlic, fennel & shallot. Season with salt & pepper. Saute about 2 minutes. Add Sausage and fry till lightly crisp, Arrange mussels in the pan. Pour in vodka and tomatoes and shake the pan to combine. Cook 2 minutes than add “the Murph’s”.
Cover pan and cook 4 minutes or until mussels open. Remove from heat, adjust seasoning and spoon into bowl. Garnish with scallions. Serve immediately with some crusty bread for sopping.
–Mark Caragiulo, Caragiulos Sarasota, FL