I love to cook and bake. It is usually super relaxing for me and it is healthier and cheaper than most food in NYC. Most Sundays, I turn up the slow jams, pour a glass of wine or bubbly, and take my time to make something delicious. This week was Mussels and Hot Sausage in a tomato garlic sauce with veggies and shirataki noodles (mostly no carb noodles – great for diabetics). This meal was quick, easy, and flavorful! I’m gonna share it.
I love Aldi, the grocery store. It’s super inexpensive, Trader Joe’s sister store, and carries tons of gems. Like frozen mussels in tomato and garlic sauce for 2.99 and hot italian chicken sausage -3.71 for 6, waiting to be transformed into a dish. Find it. Buy it. Make this dish.
Frozen mussels in tomato and garlic sauce
Hot Italian Sausage – in the casing or already ground
1 Green Pepper
About 10 Cherry tomatoes give or take
2 cloves of garlic
Dry white wine (optional)
Rice, cauliflower rice, noodles, OR shiratiki noodles (pick one)
Next, remove the sausage from the casing, and put their insides right into the pan. A pan that can also go in the oven. Just make a little slit all the way down and peel off. Easy peasy. I did three of ’em, put the other 3 in a Ziploc bag, and froze the rest for later (single girl moves). Now, turn on that heat, brown that sausage. Aye, look at you doing the things. Go ahead and pre-heat that oven to 400 degrees while you at it.
Ok now, chop up some veggies. I used a whole bell pepper cut into strips and then cut the strips in half. Also cut some cherry tomatoes in half, add them. Mince up some garlic. If you’re not a cooker, this just means, peel garlic (2 cloves), cut em up really fine and chop it again. Just throw it in the pan (in my Dream voice). Put the garlic on top of the veggies, helps it not burn. But then stir it. It’s weird. It works. Add salt, pepper, and italian seasoning. A dash of each, except maybe a lot of italian seasoning.
Ok, everything is getting a little saute, add a little splash of white dry wine if you dare, maybe a bit of butter, like a little pad. And dump the frozen mussels and the sauce into the pan. It will be frozen and stuck together. That’s ok. Then transfer the dish to the oven. Let it cook about 15 minutes, until mussels open up. Take out of the oven. Roll up some fresh basil into a cigar, chop thinly. Boom, you just did a fancy cutting technique that I don’t know how to spell. Sprinkle on top.
I recommend serving this with rice to soak up the juices. I did not do this. I used those gluten free, carb free, vegan shiratki noodles (that are actually quite good despite those descriptors). You could also use cauliflower rice. That would be good.
Now eat. I recommend a glass of that white wine you opened for this dish. Thank me for making you happy.