Provincetown Mussels

Ingredients

• 2 lbs mussels, cleaned and debearded
• 1 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1/2 lb linguica sausage, chopped
• 1 shallot, chopped
• 3 garlic cloves, minced
• 4 kale leaves, stemmed and thinly sliced
• 1 pint grape tomatoes, halved
• 1/4 teaspoon red pepper flakes (optional)
• 1 lemon
• salt and pepper

Directions

1. 1

   Melt 1 T butter with the olive oil in a large pot over medium heat. Add the linguica and kale and saute for about 5 minutes, until the linguica has some color and some fat has been rendered.

2. 2

   Add the shallot, garlic, and red pepper flakes and saute until the shallot and garlic are softened, about 3 minutes.

3. 3

   Turn the heat to medium-high and add the wine. Bring to a boil. Add the mussels and cover.

4. 4

   Cook the mussels, shaking the pot occasionally, until the mussels are almost cooked, about 5 to 8 minutes. In the last minute or two, add the remaining 1 T butter and the tomatoes and give the pot a good shake.

5. 5

   Finish with salt and pepper and the juice of the lemon. Serve with crusty bread.