How to make it

  • In a large pan or small pot that is coverable, melt butter. Saute onions until softening. Add garlic, crushed red pepper, and sausage pieces. Cook stirring for 1 minute. Add thyme and wine. Combine water, Worcestershire sauce and sugar and add. Add mussels and cover. Bring to a boil over moderate heat. Lower heat and simmer until mussels have opened. Test broth for spiciness, saltiness and sweet/bitter and adjust as needed. Serve mussels with broth. Serves 6 as an appetizer, 4 as a main course.

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