Mussels with Chicken Sausage

One of my favorite parts of this blog is sharing the chef’s recipe with you. This time, the fun quadrupled when I showed up at Chef Harcey’s house to shoot his home kitchen! Four little faces were plastered to the window as I drove up. What followed was pure fun and a bit of craziness!

Chef Harcey’s boys were amazing in the kitchen. Each with their own tasks, approached with gusto. I hope you enjoy the pictures of Chef Harcey’s family. I know you will enjoy the dish! 

The prep begins.

Four little boys preparing food together. All getting along, all helping out. Pretty impressive.

Everything is smelling divine!

At this point, he was more interested in eating than cooking.

Dinner is served!

Mussels with Chicken Sausage  

Chef Erick Harcey


  • 3 Shallots
  • 1 Garlic Clove
  • 4 Chicken Sausage Links
  • 2lb. Mussels
  • 1 Lemon (Zest and Juice)
  • 2 C. Clam Juice or Fish Fumet
  • 1 pt. Heavy Cream
  • 4 Sprigs of Thyme
  • 1/2 C. Crumbled Roquefort


-Thinly slice shallots and garlic

-Slice sausage into 6 slices

-In a hot pan saute shallot, sausage, garlic

-Add mussels to pan

-Add lemon zest and juice, and clam juice, cream, and thyme

-Simmer until shells open

-Reduce slightly

-Add roquefort and stir in


Serve with Griddled Artisan bread

{ 1 comment… read it below or add one }

Mary A. September 12, 2012 at 2:16 pm

My mouth is watering! This place sounds fantastic. Surely will be worth going out of my comfort zone (a few blocks from home) for a meal. Gorgeous photography as usual and the prose is poetry. Thanks you Susan!


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