In this versatile recipe you can use either mussels or clams. Directions are the same, watching for the shellfish to open, and then removing from the heat. White wine could replace the water.
- 3 tbsp extra-virgin olive oil -
- 2 turkey sausage diced -
- 1 medium onion finely chopped -
- 4 fresh or frozen garlic cloves, thinly sliced -
- 1 tbsp Garlicky Italian Seasoning -
- 1 28- oz can crushed tomatoes -
- 24 mussels (clams) -
- 1 cup of shell pasta -
- hand full of torn basil leaves -
1 Cook oil and turkey sausage in a medium sized dutch oven over medium heat, stirring occasionally, until the sausage begins to crisp, about 5 minutes. Add onion and cook, stirring occasionally, until softened but not browned, 6-8 minutes. Add garlic and cook, stirring occasionally until softened and fragrant, about 5 minutes. Stir in Garlicky Italian Seasoning. Add tomatoes, crushing with your hands as you go, increase heat to medium high. Bring to a simmer and cook, stirring often,until tomato liquid is reduced by half and tomatoes take on a jammy consistency, 12-15 minutes.
2. Add mussels (or clams) and 2 cups water. Cover pot and cook, stirring occasionally and reducing heat as needed to maintain a simmer 8-10 minutes. Uncover the pot and transfer the mussels to a plate. Cover the plate to keep the mussels warm. Add shell pasta to the pot and cook, stirring often (pasta will want to settle and stick to the bottom of the pot), until al dente, 8-10 minutes. Add mussels back to the pot to warm; lightly tossing in basil leaves. Ladle mussels and sauce among bowls and top with basil. Serve with crusty bread for dipping.