Christmas Eve Mussels and Sausage Simmer

This recipe comes courtesy of Canadian Living with adjustments by my father, Steve Heard. I'm home for the holidays and my number one request is seafood seafood seafood!  Sidebar: I spilled red wine on myself while typing this and set fire to toast in the microwave so...accident #2 and #3!

Serves 8

1 Tbsp dry mustard
1 Tbsp olive oil
2 1/2 lb hot Italian sausage or chorizo, cut into chunks (Spolumbo's in Calgary is the best for gluten-free but we found some at Sobey's in Nova Scotia)
2 red onions, chopped
4 cloves garlice, minced
1 Tbsp paprika
1/4 tsp hot pepper flakes
1 cup tomato juice
3/4 cup red wine (or more winky face)
2 1/2 pounds mussels (normally for a meal, you want 1 pound per person, so feel free to increase)
1/4 cup sliced green onions

Fill your kitchen sink half-full with cold water. Pour the dry mustard into the cold water. Add the mussels and let them sit for 15 minutes. Dad says it irritates the mussels so they pump the water through themselves and it flushes out any dirt.

Dad likes to boil the sausages for 7 minutes before he follows the rest of the recipe. He says it makes them easier to cut and gets some of the fat out.

In Dutch oven, heat oil over medium-high heat; brown sausage in batches. Transfer to plate. Drain fat from pan. Turn the heat down to medium or low-medium. Add red onions, garlic, paprika and hot pepper flakes; cook for 5 minutes or until softened. Pour in tomato juice and wine; bring to a boil. Return sausage to pan and add mussels and bring to a boil. Reduce heat and cover and simmer for 12  minutes or until they have mostly all opened. Stir them around half way.

Don't serve any mussels that didn't open in the cooking. Serve with french bread (if you aren't a celiac like me) and red wine!