| In
a large skillet over medium heat, sauté the Lingúica sausage
until lightly browned, about 5 minutes. Remove the sausage from
the skillet and drain on paper towels.
Return
the skillet to the heat. Over medium heat, add the olive oil,
butter, shallots and garlic. Sauté until the shallots and
garlic are translucent, about 3 minutes. Add the mussels,
thyme and bay leaf. Continue to sauté for another 3-4 minutes,
gently shaking the pan. Add the saffron, cayenne, white wine,
fish stock and apple cider vinegar. Shake the pan to combine
all of the ingredients. Add the reserved lingúica sausage
and cover the pan.
Reduce
the heat to low and let the mussels and sausage gently simmer
for 20 minutes.
Remove
the cover from the pan. Add the remaining 2 tbsp. of butter
and swirl the pan to incorporate the butter into the pan juices.
To serve,
place some of the mussels and sausage into large serving bowls.
Spoon some of the cooking liquid over the mussels. Sprinkle
with some of the chopped parsley and fresh lemon slices. Serve
with crusty French bread.
(DR)
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