Mussels With Chinese Sausage & Ginger Beer Recipe | Tasting Table
Prep Time:
Cook Time:
30 minutes
Servings:
Ingredients
  • 2 tablespoons grapeseed oil
  • ¼ medium Vidalia onion, finely chopped
  • 6 garlic cloves, finely chopped
  • 1-inch fresh ginger, peeled (use the edge of a teaspoon to scrape off the peel) and finely chopped
  • 1 stalk lemongrass--trimmed, tough outer layer removed and stalk bruised with the side of a chef's knife
  • 1 pound Chinese sausage (or Italian sausage, chorizo or merguez), thinly sliced crosswise
  • 3 pounds mussels, scrubbed under cold running water (discard any mussels with cracked or broken shells)
  • 1½ cups ginger beer
  • 1 tablespoon fresh lime juice
  • 1 tablespoon fresh orange juice
  • 2 scallions, white and light green parts only, finely chopped
  • ¼ cup roughly torn cilantro (both leaves and tender stems)
  • 1 tablespoon unsalted butter
  • 4 thick slices Texas toast or sourdough bread
  • Extra-virgin olive oil
  • Kosher salt
Directions
  1. In a large pot set over medium heat, add the grapeseed oil, onion, garlic, ginger and lemongrass and cook, stirring often, until the onions are soft and translucent, about 5 minutes.
  2. Stir in the sausage and cook, stirring occasionally, until browned, 7 to 10 minutes. Add the mussels and cook until they begin to open, about 2 minutes.
  3. Pour in the ginger beer, cover the pot and cook until the mussels open, 2 to 5 minutes. Uncover the pot, add the lime and orange juices, scallions, cilantro and butter; spoon the sauce over the mussels to incorporate the flavors. Turn off the heat and let the mussels rest for 5 minutes.
  4. Meanwhile, heat a grill pan over medium-high heat until nearly smoking, 1½ to 2 minutes. Brush both sides of the bread slices with olive oil, sprinkle with salt and grill, in batches and on both sides until marked, 1 to 1½ minutes per side (the bread can also be broiled on the highest oven rack). Place one piece of grilled bread in each of four bowls. Divide the mussels, sausage and broth among the bowls and serve.