Steamed Mussels with Andouille and Corn

Much like a clam bake but with mussels.

1 Tbsp butter plus 1 Tbsp olive oil

1/2 lb cooked chorizo, sliced

1/2 lb cooked andouille sausage, sliced

2 leeks, cleaned and diced

2 cloves garlic, minced

2 dozen grape tomatoes, halved lengthwise

1/2 cup dry white wine

1 bottle clam juice

2 ears of corn cut into 1-inch slices

2 lbs mussels, rinsed and drained

fresh parsley for garnish

1 lemon, cut into wedges

Melt the butter in the olive oil in a very large skillet (12-14 inches) or a pot. Add the sausages and cook for about 5 minutes until well browned on all sides.

Add the leek and 2 tablespoons water, and cook over medium heat until the water evaporates, stirring often. Continue cooking at slightly lower heat, stirring often, until the leek are softened. Add the garlic and cook another 2-3 minutes.

Add the tomatoes and turn heat to high to sizzle the tomatoes a bit.

Add the wine and clam juice and bring to a boil. Top the mixture with the mussels and the clams.

Cover the pot and cook another 3-5 minutes, until the mussels open.

Garnish with fresh parsley and serve with lemon wedges. Serves 4.

Cook’s note: If only serving two, remove the uneaten mussels from the shells and discard shells. Cut kernels from remaining corn husks. Reheat sausage-mussel mixture with some baby spinach the next day and serve over pasta.

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