- 2 tablespoons extra-virgin olive oil
- 2 large shallots, chopped
- 8 ounces andouille sausage or a similar spicy smoked sausage, cut into ¼-inch pieces
- 4 garlic cloves, chopped
- ½ cup dry white wine
- 4 large tomatoes, peeled, seeded, and chopped
- 1 cup firmly packed fresh basil, thinly sliced
- 2 tablespoons chopped fresh marjoram or oregano
- 1 teaspoon paprika
- ½ teaspoon freshly ground black pepper
- 2 cups clam juice
- 3 pounds mussels, scrubbed end beards removed
- ½ cup grated Romano cheese (about 2 ounces)
- Warm the oil in a large saucepan over medium heat. Add the shallots and sausage. Cook for 3 minutes. Stir in the garlic and wine and cook for 1 minute longer. Add the tomatoes, basil, marjoram or oregano, paprika, and pepper. Cook, stirring, for 2 minutes.
- Add the clam juice, increase the heat to high, and bring to a boil. Reduce the heat to low and add the mussels. Cover and simmer for 8 minutes, or until the mussels open. Discard any unopened mussels. Taste and adjust the seasoning.
- Serve with the cheese.