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To clean live mussels, scrub under cold running water. Remove beards. In an 8-quart Dutch oven, combine 4 quarts cold water and 1/3 cup salt; add mussels. Soak for 15 minutes; drain and rinse. Discard water. Repeat soaking, draining and rinsing twice more.
In a 15-by-11-inch foil roasting pan, combine tomatoes, wine (or broth), oil, garlic, crushed red pepper, the remaining 1/2 teaspoon salt, oregano and lemon quarters.
Place the foil pan and sausage pieces on the rack of a covered charcoal or gas grill directly over medium heat. Grill for 3 to 4 minutes or until sausage is browned and heated through, turning sausage and stirring tomato mixture once halfway through grilling. Remove sausage from grill; set aside.
Stir mussels into tomato mixture in pan. Cover and grill for 6 to 7 minutes or until shells open. Discard any mussels that do not open. Stir in sausage pieces and kale. Cover and grill for 2 minutes more.