Mussels and Andouille Tortellini

There are so many great ways to serve mussels, and many share the glory of the cooking broth. Sopped it up with good crusty bread, or fritte potatoes if in Belgium. Here I use the glorious broth with a dash of dry white wine, and some aromatics, as a sauce for fresh tortellini.

2 lbs fresh mussels

12 oz fresh tri-color tortellini

2 links Andouille Sausage, diced

1 leek, cleaned and diced

1/2 red pepper, diced

1/2 orange pepper, diced

2 cloves garlic, minced

2 Tbsp fresh thyme leaves, minced

1 cup dry white wine

1 lemon, cut into wedges

cilantro or parsley for garnish

Bring a large pot of well-salted water to a boil for the tortellini. Meanwhile, in another large, wide pot, sauté the peppers and andouille sausage together in a dash of olive oil until the peppers begin to soften, about 5 minutes. Add the leek and cook another 5 minutes. Add the garlic and thyme and cook 2-3 more minutes.

Add the wine and bring to a boil. Toss the mussels on top of the veggies and cover the pot.

Allow the mussels to cook until opened, about 5 minutes.

While the mussels cook, toss the tortellini into the pot of boiling water.

Cook 2-3 minutes or as per package directions. Drain the tortellini and distribute about 4 plates. Top with mussels and veggie, including a generous helping of the broth. Garnish with parsley or cilantro. Serve with lemon wedges

Serves 4.

Cook's Note: I also made this dish for Uncle Dimitri in Camden Maine.

Comments

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