STEAMED MUSSELS WITH SAUSAGES AND FENNEL
Provided by Josie Le Balch
Categories Garlic High Fiber Dinner Sausage Mussel Fennel White Wine Family Reunion Potluck Ramekin Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F. Using fork, pierce sausages all over. Heat each of 2 large cast-iron skillets or other large ovenproof skillets over medium-high heat. Add half of sausages to each skillet and cook meat until browned, turning occasionally, about 5 minutes. Add half of onions, half of fennel, half of garlic, and half of dried crushed red pepper to each skillet. Add 1 cup white wine to each skillet and bring to boil. Cover and simmer until sausages and vegetables are cooked through, about 12 minutes. Add 1/2 cup wine, then 1/2 of mussels to each skillet; transfer skillets to oven and roast uncovered 5 minutes. Carefully remove skillets from oven; top each skillet with enough baguette slices to cover completely. Return skillets to oven; bake uncovered until mussels open and bread slices begin to brown, about 5 minutes longer (discard any mussels that do not open).
- Drizzle bread in each skillet with extra-virgin olive oil, then sprinkle with chopped parsley. Serve mussels and sausages directly from skillets.
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Hamza Kasozi
[email protected]Where can I find fresh mussels?
Aleem Abbasi
[email protected]What kind of wine should I use for this recipe?
Dan Powers
[email protected]I'm new to cooking seafood. Any tips for cooking mussels?
Mayar Khan
[email protected]Can this dish be made ahead of time?
wiam to
[email protected]I'm allergic to fennel. Can I substitute another vegetable?
Pius Musa
[email protected]This recipe is too bland for my taste. I would add more garlic and red pepper flakes next time.
Black Boy Gaming
[email protected]I followed the recipe exactly, but my mussels turned out tough. I'm not sure what I did wrong.
Giovanni Temores
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The mussels are cooked to perfection, and the broth is rich and flavorful. I highly recommend this dish.
Haresh Rajbanshi
[email protected]I've made this dish several times now, and it's always a hit. My family loves the mussels, and I love the broth. It's the perfect comfort food for a cold night.
Dipak
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's a healthy and delicious way to get your seafood fix.
Md Munjur
[email protected]I love how versatile this recipe is. You can use different types of sausages and fennel, and you can add other vegetables, such as potatoes or carrots, to the broth.
Nigel Wickham
[email protected]This dish is a great way to impress your guests. It's easy to make, but it looks and tastes like it came from a fancy restaurant.
Peyton Jones
[email protected]I'm not a big fan of mussels, but I was pleasantly surprised by this dish. The mussels were tender and juicy, and the broth was so flavorful that I couldn't stop dipping my bread in it.
Beloved Gundebelovedapton
[email protected]This recipe is a keeper! The mussels were cooked perfectly and the broth was incredibly flavorful. I loved the addition of fennel, which gave the dish a nice anise flavor.
Meg Newbery
[email protected]Steamed mussels with sausages and fennel is a delightful dish that combines the briny flavor of mussels with the savory richness of sausages and the aromatic sweetness of fennel. The result is a symphony of flavors that will tantalize your taste buds