Mussels with Italian Turkey Sausage, Tomato and Basil

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Mussels with Italian Turkey Sausage, Tomato and Basil
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Prep Time 30 minutes
Cook Time 30 minutes
Passive Time
Servings servings
Category AA
Ingredients
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time
Servings servings
Category AA
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Heat oil in a large pot over medium heat. Add sausage, garlic and shallot and cook, breaking up the sausage into small pieces, until it is cooked through, 5 to 7 minutes.
  2. Add tomatoes, wine and pepper and bring to a boil over high heat.
  3. Stir in mussels. Cover and cook just until the mussels have opened, 4 to 6 minutes.
  4. Remove from heat and discard any unopened mussels.
  5. Serve with the sauce from the pot, sprinkled with basil.
Recipe Notes

Modifications
TIP: To clean mussels, rinse very well under cold running water and use a stiff brush to remove any barnacles or grit from the shell. Discard any mussels with broken shells or any shells that remain open after you tap them lightly. Pull off any fibrous "beard" that might be pinched between the shells; the "beards" of most cultivated mussels are already removed.:

Sweet and Sour Chicken Stew

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Sweet and Sour Chicken Stew
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Prep Time 30 minutes
Cook Time 50 minutes
Passive Time
Servings servings
Category FP+FC
Ingredients
Prep Time 30 minutes
Cook Time 50 minutes
Passive Time
Servings servings
Category FP+FC
Ingredients
Votes: 0
Rating: 0
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There is no Nutrition Label for this recipe yet.
Instructions
  1. Sprinkle chicken on both sides with 1/4 teaspoon each salt and pepper. Heat 2 tablespoons oil in large, wide pot over medium heat. Cook the meat, in batches in necessary, turning 2 to 3 times, until golden brown but not cooked through, 4 to 8 minutes total. Remove to a shallow bowl. Pour wine into pan, increase heat to medium-high and cook until the wine is reduced to a couple of tablespoons, about 2 minutes. Add the reduction to the bowl with the meat, cover to keep warm.
  2. Heat the remaining 2 tablespoons oil in the pot over medium heat. Add onion and cook, stirring gently, until soft but not brown, 2 to 3 minutes. Add potatoes, celery and carrots and cook, stirring often, until the vegetables start to soften, 5 to 6 minutes. Add tomatoes, olives, capers and pine nuts and cook, stirring, until the tomatoes start to break down, about 5 minutes.
  3. Return the meat and all the juice to the pot, nestling the pieces into the vegetables, (They should just fit and the vegetable sauce should lap up around the edges.) Cover and continue cooking gently over medium-low heat 20 minutes.
  4. Meanwhile, whisk vinegar and honey in a small saucepan; bring to a boil over high heat. Reduce heat to medium-low and simmer until reduced by half, 5 to 8 minutes. When chicken has cooked for 20 minutes stir the vinegar reduction into the pot. Increase heat to medium and cook, uncovered for 10 minutes more. Stir in the remaining 1/4 teaspoon salt.
  5. Serve the meat with the vegetable sauce.