Man, oh man……
This is a doozy.
You might as well just jump through the screen and hug me now.
Not only do I have a DELISH recipe to share with you but we have a FABULOUS GIVEAWAY!!!!! Oh yes, it’s another Win-Nguyen Situation!
Our generous friends at Nambé have offered to give one of our readers a STUNNING Cradle Pasta Bowl. I’m not kidding friends. When I took mine out of the box, I literally gasped! Forget about calling it a “pasta bowl”, it’s a work of art!
I had so many different dishes I wanted to display in this beauty but finally settled upon a flavorful and easy summer meal– Spicy Mussels with Andouille Sausage. I often steam mussels in white wine with tons of citrus and herbs but wanted to kick up the flavors a bit this time around. The spice and richness from the Andouille were perfect! The broth is extremely satisfying as it melds the earthiness of the sausage with the briny goodness from the mussels and clam juice. I think it’s best enjoyed with a hunk of crunchy bread and a glass of crisp vino but it would also go well with some linguine. Exquisite!
But as delectable as these mussels are, I’m sure you want to know how to win the lovely Cradle Pasta Bowl, right? Well the good news is that you have FIVE (5) separate chances to win! To enter:
- Leave a comment and tell us what the first thing you’ll serve in the Cradle Pasta Bowl;
- Subscribe to The Culinary Chronicles & get automatic emails when new posts are published (If you already subscribe, leave a comment indicating so);
- Like the Nambé Facebook Fan Page and leave us a comment here indicating so (If you already “Like” Nambé, leave a comment and let us know); or
- Like our Facebook Fan Page (If you already “Like” us, leave a comment indicating so); or
- Follow @CulinaryChron on Twitter (If you already Follow us, leave a comment indicating so).
The deadline to enter is Monday, April 23rd at 12pm (PST) and the winner will be announced the next day.
Best of luck friends and THANKS so much Nambé!
Spicy Mussels with Andouille Sausage
½ pound Andouille Sausage, casings removed
½ cup diced shallots
1 tablespoon minced garlic
½ teaspoon red chili flakes
1½ cups dry white wine
1 cup clam juice
1 32-ounce can crushed San Marzano tomatoes
5-6 sprigs fresh thyme
½ cup chopped Italian parsley, plus more for garnish
5-6 lemon slices
4 pounds fresh mussels, scrubbed and debearded
Heat a heavy bottom pot with 1 tablespoon of oil over medium-high heat. Add in the sausage and use a wooden spoon to crumble up the meat while it’s browning. Once cooked, remove the sausage to a plate.
Lower the heat to medium and cook the shallots for 2-3 minutes until tender but not browned. Add in the garlic, chili flakes and cook for an additional minute. Turn the heat back up to high and add in the white wine. Deglaze the pan with the wine and use the wooden spoon to scrape up the brown pits. Reduce the liquids by half. Add in the clam juice and tomatoes (with its juices). Once the liquids come to a slow boil, carefully add in the mussels, thyme, parsley, and lemon slices. Stir in the cooked sausage and cover the pot with a lid. Cook for 4-5 minutes until the mussels have opened. Remove the mussels to a serving dish. Check the broth for seasonings and adjust as needed with the kosher salt and pepper. Ladle the broth over the mussels and garnish with additional parsley and lemon wedges. Serve immediately with warm bread (baguettes or ciabatta).