Simple Steamed Mussels

With high levels of EPA and DHA fatty acids, mussels are a surprisingly healthy dinner choice. Here in the Pacific Northwest, we are lucky enough to have access to many fresh, local options that will shine as a main dish during any large gathering or family meal.

For those new to the art of eating mussels, try this simple recipe, which incorporates the hearty, familiar taste of sausage.

Steamed Mussels with Sausage

Prep Time: 30 Minutes | Cook Time: 25 Minutes


  • 1 lbs mild Italian sausage of choice
  • 1 cup sliced shallots
  • 12 garlic cloves, crushed
  • 3 cups cups white wine (sauvignon blanc or chenin blanc) or rosé
  • 5 lbs local mussels of choice
  • fresh parsley
  • olive oil
  • sliced baguette


  1. Slice the sausages into halves. In a large skillet over medium-high heat, cook half of the sausages, turning them occasionally, until almost browned.
  2. Add half the shallots and garlic cloves. Sauté for a few more minutes, and then add a quarter of the wine and let the vegetables and sausage finish cooking, about 10 minutes.
  3. Add another quarter of the wine and half the mussels, and bring to a boil. Turn the heat down to low, and let simmer for 5 to 10 minutes, or until all the mussels are open.
  4. Add a small handful of fresh parsley, and drizzle olive oil into the pan. Repeat with the second half of ingredients. Ladle into a big serving bowl, and serve with baguette.

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