Mussel stew with potatoes and sausage Recipe - Los Angeles Times

Name: Mussel stew with potatoes and sausage Recipe - Los Angeles Times
Ingredients: 2 1/2 to 3 pounds mussels; 2 tablespoons extra virgin olive oil, divided; 6 to 8 ounces mild or spicy sausage (about 2 sausages), to taste, or Spanish chorizo, chopped or sliced; 1 pound Yukon gold or similar potatoes, cut in 1/2-inch dice; Salt and freshly ground pepper; 1 medium or large onion, chopped; 3 fat garlic cloves, minced; 2 cups dry white wine; 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme); 3 to 4 tablespoons chopped fresh parsley or a mix of parsley and cilantro

www.latimes.com

Seafood soups and stews fall into two categories: rustic, easy, comforting dishes with big flavors and a balance of seafood and vegetables,; and richer, more refined and more labor-intensive affairs...

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Ingredients

2 1/2 to 3 pounds mussels
2 tablespoons extra virgin olive oil, divided
6 to 8 ounces mild or spicy sausage (about 2 sausages), to taste, or Spanish chorizo, chopped or sliced
1 pound Yukon gold or similar potatoes, cut in 1/2-inch dice
Salt and freshly ground pepper
1 medium or large onion, chopped
3 fat garlic cloves, minced
2 cups dry white wine
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
3 to 4 tablespoons chopped fresh parsley or a mix of parsley and cilantro