Mussels with Merguez Sausage

To give mussels steamed in white wine a North African profile, Hugh Acheson includes the richly seasoned lamb sausage called merguez.

Slideshow: Mussels Recipes
  • Total Time:
  • Servings: 4

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  • 2 tablespoons unsalted butter
  • 1/4 pound merguez sausage, casing removed and sausage crumbled (see Note)
  • 4 medium shallots, minced
  • Kosher salt
  • 1 cup full-bodied white wine, such as Chardonnay
  • 1 large tomato, finely diced
  • 2 tablespoons fresh lime juice
  • 1 teaspoon Urfa or Aleppo chile (see Note)
  • 1/4 cup chopped cilantro plus 1 teaspoon minced cilantro stems
  • 2 pounds mussels, scrubbed
  • Crusty bread, for serving

How to make this recipe

  1. In a large pot, melt 1 tablespoon of the butter. Add the merguez and cook over moderately high heat, breaking it up with a spoon, until the fat is rendered and the sausage is starting to brown, 3 minutes. Add the shallots and a pinch of salt and cook, stirring occasionally, until softened, 2 minutes. Add the wine, tomato, lime juice, chile and cilantro stems and cook until the wine is slightly reduced, 2 minutes. Stir in the mussels, cover and steam until the mussels open, 7 to 10 minutes; discard any mussels that do not open. Stir in the chopped cilantro and the remaining 1 tablespoon of butter. Ladle the mussels and broth into bowls and serve with crusty bread.


Merguez sausage and Urfa chiles are available at specialty food markets and

Suggested Pairing

A full-bodied white such as Chablis or Chenin Blanc.

Contributed By Photo © Christina Holmes Published April 2014

464671 recipes/mussels-merguez-sausage 2014-03-07T02:08:48+00:00 Hugh Acheson valentines-day|african|french|4|fast|weeknight-dinner april-2014 recipes,mussels-merguez-sausage 464671

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