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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[email protected]This recipe is a scam! The ingredients are all wrong and the instructions are impossible to follow.
Ibraahim Shiikh
[email protected]I don't recommend this recipe. It's too complicated and the results aren't worth the effort.
Tracye F Jones Craig
[email protected]This recipe is a waste of time. The mussels were gritty and the sauce was bland.
Raji Saheed
[email protected]I'm not sure what I did wrong, but my mussels were tough and chewy. I'll have to try this recipe again.
Jasmine Oliver
[email protected]The mussels were a bit overcooked for my taste. I'll definitely keep a closer eye on them next time.
Rylee Mason
[email protected]I would have liked the sauce to be a bit thicker. Maybe next time I'll add a cornstarch slurry.
Iveta Dzivanovska
[email protected]This dish is a bit pricey to make, but it's worth every penny. The mussels are plump and juicy, and the sausage and fennel add a ton of flavor.
Ahzam Ahzam
[email protected]I'm allergic to fennel, so I used celery instead. It was still delicious!
Deeann Kruse
[email protected]I made this for a party and it was a huge hit! Everyone loved the mussels and the sauce.
Naje ellah
[email protected]This recipe is so easy to follow, even for a beginner cook like me. I can't wait to try more recipes from this website.
Shabbar Mulla
[email protected]I'm not a huge fan of mussels, but I loved this dish! The sausage and fennel really made all the difference.
zahir Dilshan
[email protected]I used littleneck clams instead of mussels and it turned out great! The cooking time was a bit shorter, but the overall flavor was just as good.
Andrew irving
[email protected]I was a bit skeptical about the fennel, but it really worked well in this dish. It added a nice anise flavor that complemented the mussels and sausage perfectly.
Farabiy Chy
[email protected]This recipe is a keeper! I've made it twice now and it's been a hit both times.
Md Aminur islam
[email protected]I love the combination of fennel and sausage in this dish. It's so flavorful and satisfying.
Helen Haworth
[email protected]These mussels were incredibly delicious! The fennel and sausage added a wonderful depth of flavor, and the white wine sauce was the perfect finishing touch. I'll definitely be making this again soon.