Mussels with Sausage Sauce from Sud de France by Caroline Conran
This rich dish is very popular in the coastal villages of Languedoc and I have based my recipe on a version recommended by the Association de Femmes du Bassin de Thau (their equivalent of the Women...
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Ingredients
- 400 g sausage-meat
- 1 clove garlic
- 100 g yesterday’s bread made into breadcrumbs
- 2 eggs, beaten
- 4 tbsp olive oil
- 200 ml white wine
- 2 kg mussels, cleaned, beards removed
- bunch flat parsley, chopped
- 100 g lardons or bacon (poitrine fumée) cut into small dice
- 2 onions, finely chopped
- salt, pepper
- 2 tsp tomato purée
- 2 large tomatoes, skinned, deseeded and chopped
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