Andiamo's Mussels Provencal
Andiamo has to be one of my favorite restaurants to go to in the Detroit area for special occasions. I would have to describe every dish I’ve had there as beyond delicious. And their wine & spirits list certainly doesn’t disappoint either. It really is the perfect environment to have great food while celebrating any type of holiday, birthday, or other special occasion.
That being said, I recently found out that you might not necessarily need an excuse to grab a bite to eat at one of their locations, and it doesn’t have to break the bank either. The other week, my friend and I decided to go after work for drinks and appetizers, without realizing what a great happy hour deal they had. If you haven’t checked it out before, I’d highly recommend it. I was able to get a glass of wine and an appetizer for $10.
And if you haven’t assumed it yet, I had their Mussel Provencal appetizer, which was incredible. After that, I knew I would have to start recipe testing to find something similar that I could make at home! While you could pair this with a side of pasta to make it more of a main meal, I really enjoy the flavors in this dish as a small plate. I made a side of garlic bread, similar to what they had served at the restaurant, and it is a great way to enjoy the flavors of the sauce. After making this on a Friday afternoon, I had all my family members crowding around the pot to give it a try. And it is safe to say that they all loved it just as much as I had when I originally tried the dish. While it may not have that extra something that makes Andiamo’s food especially unique and flavorful, this dish will definitely not disappoint if you are looking for a delicious small plate to share with any sized group that will keep everyone wanting more. Trust me, you will eat these until they are gone.
Make it Gluten Free: Simply omit the side of garlic bread or just use gluten free bread instead, to make this dish gluten free!
INGREDIENTS
MUSSELS
- 4 tablespoons of olive oil
- 2 spicy sausage links
- 1 (28 oz) can of San Marzano tomatoes
- 1 (15 oz) can of diced tomatoes
- 3 garlic cloves - sliced
- 1 tablespoon of Italian Herbs & Seasoning
- ½ teaspoon of crushed red pepper flakes
- Salt & Pepper
GARLIC BREAD
- 1 French Baguette - sliced
- DF butter
- Garlic Powder
- Salt
STEPS
1. Remove the casings from each sausage link, and place the sausage in a medium pan, lightly coated in oil, over medium-low heat. Try to separate the sausage links with a spoon or spatula so the links are separated into small pieces. Season with salt & cook on medium-low heat until fully cooked, about 10 minutes.
2. When the sausage is cooked, transfer to a plate lined with paper towel, and lightly press sausage with more paper towel to remove excess fat.
3. While the sausage cooks, empty the can of whole San Marzano tomatoes into a large bowl and pulse with a liquefier for about 2 seconds. This should blend the tomatoes with the sauce.
4. In a large pot, heat 3 tablespoons of olive oil on medium-low heat. Meanwhile, slice 3 garlic cloves into thin slices.
5. Add about ¼ of a cup of the mixed San Marzano tomatoes to the warm pot with oil. Add the chopped garlic, salt and pepper, red pepper flakes, and Italian herbs & seasonings. Mix and let it cook for about 3 minutes.
6. Add the cooked sausage, remaining San Marzano tomato sauce, and the other can of diced tomatoes to the pot and mix. Let it simmer for 15 - 20 minutes.
7. While tomato sauce is simmering, empty the bag of mussels into a strainer. Rinse the mussels well for about 5 minutes. Make sure to sift through the mussels with your hands to check each one. Remove any “beards” they might have, and throw out any mussels that are cracked or are already open (these are dead).
8. Once the tomato sauce has simmered, place your rinsed mussels, into the pot with your sauce, mouths facing upward. Cover the pot with a lid, and let the mussels simmer in the sauce for about 7 minutes.
9. At this time, slice up a baguette to make garlic bread. Coat each slice with dairy free butter, garlic powder, and salt. Bake in the oven at 350 degrees for about 10 minutes.
10. Once the mussel’s cook time is up, remove the lid and start mixing the mussels in with the sauce to make sure each one is well coated. Look for & discard any mussels that did not open.
11. Once the garlic bread is done, fill a bowl with the mussels covered in sauce. Add a few extra spoonfuls of sauce on top and serve with a couple slices of warm garlic bread. You can use small bowls, if each person is getting their individual serving, or a medium one if you are sharing.
Enjoy!
