Smoky Portuguese-Style Mussels

By joanmarie

Ingredients

• 2 teaspoons canola oil $
• 2 ounces chopped turkey kielbasa
• 1 1/4 cups chopped onion $
• 8 garlic cloves, minced $$
• 1 tablespoon smoked paprika
• 1 pound red potatoes, cut into 1/2-inch pieces (about 3 cups)
• 1 3/4 cups unsalted chicken stock (such as Swanson) $
• 1/2 cup white wine
• 40 mussels (about 1 1/2 pounds), scrubbed and debearded $
• 2 tablespoons fresh lemon juice $
• 1/4 teaspoon freshly ground black pepper $
• 1/8 teaspoon kosher salt
• 4 lemon wedges $

Details

Adapted from cooking light.com

Preparation

Step 1

1. Heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Add sausage; cook 3 minutes, stirring to brown on all sides. Add onion and garlic; cook 2 minutes, stirring frequently. Add paprika and potatoes; cook 1 minute. Add stock, scraping pan to loosen browned bits. Bring to a simmer; cover and cook 15 minutes, stirring occasionally. Add wine; simmer 5 minutes. Add mussels; cover and cook 5 minutes or until shells open. Discard unopened shells. Stir in lemon juice, pepper, and salt. Serve with lemon wedges.