Mexican Mussels with Sausage, Mushrooms, & Chiles Recipe – Sunset Magazine

Ingredients

• 10 ounce longaniza sausage*, casing removed
• 3 tablespoons vegetable oil
• 2 cups chopped white onions
• 1 fresh poblano chile, stemmed, seeded, and chopped
• 1 red bell pepper, stemmed, seeded, and chopped
• 2 teaspoons kosher salt
• 1/2 teaspoon pepper
• 2 cups stemmed, sliced cremini mushrooms
• 4 large garlic cloves, minced
• 5 cups reduced-sodium chicken broth, divided
• 3 dried guajillo chiles*, stemmed and seeded
• 2 pounds mussels, scrubbed