Provincetown Mussels - cooking recipe

Ingredients

2 lbs mussels, cleaned and debearded
1 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
2 tablespoons butter
1 tablespoon olive oil
1/2 lb linguica sausage, chopped
1 shallot, chopped
3 garlic cloves, minced
4 kale leaves, stemmed and thinly sliced
1 pint grape tomatoes, halved
1/4 teaspoon red pepper flakes (optional)
1 lemon
salt and pepper

Preparation

Melt 1 T butter with the olive oil in a large pot over medium heat. Add the linguica and kale and saute for about 5 minutes, until the linguica has some color and some fat has been rendered.
Add the shallot, garlic, and red pepper flakes and saute until the shallot and garlic are softened, about 3 minutes.
Turn the heat to medium-high and add the wine. Bring to a boil. Add the mussels and cover.
Cook the mussels, shaking the pot occasionally, until the mussels are almost cooked, about 5 to 8 minutes. In the last minute or two, add the remaining 1 T butter and the tomatoes and give the pot a good shake.
Finish with salt and pepper and the juice of the lemon. Serve with crusty bread.