Woks are not just for cooking tasty fried rice and stir-fried noodles. They are perfect for steaming all sorts of shellfish, too. So bring out your trusty cast iron wok and do this drunken mussels recipe made even better with andouille sausage.
The depth and concave shape of a wok make it the perfect vessel for cooking food through steam or in a flavourful broth. Its cast iron wall also generates even heat so you can quickly whip up something good in one pot that’s perfect for sharing.
While pairing mussels with ale is a well-known favourite, the addition of sausages into the mix gives this classic dish an exciting layer of flavour. Invite people (and shellfish lovers!) over when you make this hearty drunken mussels recipe, which serves four. And make sure to have crusty bread ready for dipping into that delightful butter sauce.
- Digital weighing scale
- Vegetable brush
- Chef’s knife
- Cutting board
- Measuring spoons
- Measuring cups
- Cast iron wok
- Aluminium foil
- Slotted spoon
- 900g mussels in shells, cleaned
- 1 tbsp olive oil
- 1 cup andouille sausage, sliced
- 4 full sprigs of thyme
- 3 garlic cloves, minced
- 2 large shallots, chopped
- Salt and pepper to taste
- ¾ cup light ale
- 1 tbsp butter, or more to taste
- 1 tbsp fresh parsley, chopped
- 1 tsp dijon mustard
- Rinse mussels under cold running water. If you see hairy clumps around the shell (called beards), use a sharp knife or your fingers to pull them off, then scrub shells well with a vegetable brush.
- In a cast iron wok, heat olive oil, add sausage, and cook until golden brown. Add thyme, garlic, shallots, and a pinch of salt and pepper. Sauté for about 3 minutes or until shallots and garlic are softened.
- Pour in ale and bring to a simmer. Add mussels and cover pot with aluminium foil or lid. Let mussels steam for 5 to 10 minutes, stirring once or twice, until they open. Remove mussels with a slotted spoon and place in serving bowls. Discard any that have not opened.
- Add butter, parsley, and mustard to pan juices and bring to a boil. Whisk until butter melts, then taste and correct seasonings (add more butter if liquid tastes bitter). Pour over mussels and serve with your favourite bread.
Recipe and image were adapted from Victoria.