Easy, Low Fat, Mussel and Chicken- Sausage

So many nice paella-like recipes out there, but since I didn't find one listed for how we make it, ' thought I'd share. Besides the sausage and mussels, we often add any leftover meats we might have, like steak or chicken, chopped up. I don't like to waste food.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  lb  chicken sausage, cut in bite sized pieces
• 2  lbs mussels
• 1 (28 ounce) can crushed tomatoes
• 3  tablespoons garlic, chopped
• 1  garlic clove, for the bread
• 2  bell peppers, chopped
• 1  large sweet onion, chopped
• 14  ounces  stock (any kind you have)
• 1 1⁄2 cups white wine
• 1⁄2 teaspoon cayenne pepper
• 1⁄2 teaspoon black pepper
•  red pepper flakes, to taste
•  crusty  rolls or   bread

Directions

1. In a large skillet cook sausage, onions, peppers and chopped garlic until cooked through, about 10 minutes.
2. Add crushed tomatoes, stock, cayenne, black pepper and pepper flakes .
3. Do not add the wine yet!
4. Cook over medium high heat to reduce liquids.
5. Toast unbuttered rolls or bread.
6. Once sauce is reduced, add wine and mussels, cover and cook until shells open, about 5 minutes.
7. Slice whole garlic clove in half and rub raw sides on your warm, toasted rolls.
8. Serve in a big wide bowl with bread for dipping. Also great over rice.
9. Although this should serve 4, my DH and I eat this all, EASILY!