Steamed Mussels With Sausages And Fennel
Serves: 3
Terry Wiza
1 January 1970
Based on User reviews:
47
Spice
47
Sweetness
52
Sourness
40
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2720 g
Mussel (scrubbed, debearded)Directions:
1
Preheat oven to 450°F
2
Using fork, pierce sausages all over
3
Heat each of 2 large cast-iron skillets or other large ovenproof skillets over medium-high heat
4
Add half of sausages to each skillet and cook meat until browned, turning occasionally, about 5 minutes
5
Add half of onions, half of fennel, half of garlic, and half of dried crushed red pepper to each skillet
6
Add 1 cup white wine to each skillet and bring to boil
7
Cover and simmer until sausages and vegetables are cooked through, about 12 minutes
8
Add 1/2 cup wine, then 1/2 of mussels to each skillet; transfer skillets to oven and roast uncovered 5 minutes
9
Carefully remove skillets from oven; top each skillet with enough baguette slices to cover completely
10
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)
11
Drizzle bread in each skillet with extra-virgin olive oil, then sprinkle with chopped parsley
12
Serve mussels and sausages directly from skillets
13
Preheat oven to 450°F
14
Using fork, pierce sausages all over
15
Heat each of 2 large cast-iron skillets or other large ovenproof skillets over medium-high heat
16
Add half of sausages to each skillet and cook meat until browned, turning occasionally, about 5 minutes
17
Add half of onions, half of fennel, half of garlic, and half of dried crushed red pepper to each skillet
18
Add 1 cup white wine to each skillet and bring to boil
19
Cover and simmer until sausages and vegetables are cooked through, about 12 minutes
20
Add 1/2 cup wine, then 1/2 of mussels to each skillet; transfer skillets to oven and roast uncovered 5 minutes
21
Carefully remove skillets from oven; top each skillet with enough baguette slices to cover completely
22
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)
23
Drizzle bread in each skillet with extra-virgin olive oil, then sprinkle with chopped parsley
24
Serve mussels and sausages directly from skillets