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Merguez & Mussels

Serves about 4


¼ cup good quality EVOO

1 small onion diced

1 head fennel diced

1 spicy chili or 1 tsp of chili flake (we love Aleppo chili) optional

½  lb lamb Merguez removed from casing

2 lb fresh mussels  

2 cups good quality white wine, something with bright acid would be great here

1 tbs chopped fresh parsley

A few torn mint leaves

Salt and pepper

Serve with toasted baguette or toss in some chickpeas to make it a more substantial meal.


  1. Add olive oil, onion, fennel to a large pot, season with salt and pepper and sweat slowly over medium-low heat for about 10 minutes until soft and translucent.
  2. Turn heat up to medium high add sausage and brown, break it up into small pieces with a wooden spoon cook about 5 minutes. Add chili or chili flake if so desired.
  3. Turn heat to high, add mussels stir to fold into sausage and vegetables, quickly add wine and cover.
  4. Cook about five minutes and then check to see if mussels have opened, stir once if 90 percent of mussels are open remove from heat if not return to heat for 2-3 minutes more.
  5. Garnish with parsley and mint and a drizzle of extra virgin olive oil, serve with warm baguette.

Lamb with mussels might not be the first pairing you think of but its definitely one more people should explore. At Kitchen Sink, we get superb local lamb from Meiller Farm in Pine Plains NY that we turn into merguez sausage in-house using our own Moroccan style spice blend, but you can also use locally made merguez from any number of great sources like Barbs in Beacon or Quattro’s in Pleasant Valley. We also love to feature mussels as they are both good for you and great for the environment, farmed in the ocean, in very sustainable ways, they filter the water and protect the coastlines having a net positive impact on the environments they grow in.

Hudson Valley Restaurant Week is back this April 8-21!