1 teaspoon olive oil
8 oz. andouille sausage, sliced into rounds
2 tablespoons butter
1 small onion, chopped
3 garlic cloves, minced
2 medium tomatoes, chopped
1 teaspoon paprika
½ teaspoon dried oregano
¼ teaspoon cayenne pepper
salt and pepper to taste
½ cup white wine
2 cups chicken broth
2 lbs. Penn Cove Mussels
½ cup heavy cream
Heat the olive oil in a large pot over medium heat, add the sausage and cook for 5-10 minutes until browned.
Add the butter. Once melted add the onion and cook until translucent, about 5 minutes.
Add the garlic and cook 1-2 minutes.
Add the chopped tomato, paprika, oregano, cayenne, salt and pepper. Mix well and cook for 1 minute.
Pour in the white wine and cook for 3-4 minutes, scraping the brown bits up from the bottom of the pan.
Pour in the chicken broth and simmer uncovered for 10 minutes.
Add the mussels. Cover the pot and cook over medium-high heat until all mussels are open (about 3-5 minutes).
Remove from heat and stir in the heavy cream.
Garnish with parsley and serve with toasted french bread.