Steamed Mussels with Tomatoes & Bacon

Difficulty: Moderate
Time: 35 minutes
Serves: 4

  • 1 tbsp extra virgin olive oil
  • 1 tbsp butter
  • 2 fresh Merguez sausage*, sliced
  • 1 clove garlic, finely minced
  • ¼ cup dry white wine
  • ½ cup whipping cream
  • 3 lbs fresh mussels, scrubbed and debearded
  • 3 Tomatoes on the Vine coarsely chopped
  • 2 tbsp fresh Italian parsley, chopped

*Can substitute for preferred sausage

Using our succulent Tomatoes on the Vine, this dish serves 4 as an appetizer or 2 as a main course. Clams can be substituted for mussels or a combination of both can be used for this recipe.


  1. In a large saucepan, heat oil and butter over med/high heat. Add sausage and cook through, (about 2 minutes each side).
  2. Remove sausage from pan and add garlic. Sauté garlic for a minute and add white wine and whipping cream. Add Tomatoes on the Vine, mussels and cover. Cook mussels for 4 minutes or until they are fully opened. Discard any unopened mussels. Add cooked sausage, Italian parsley and stir.
  3. Serve in bowls with warm crusty bread.